Med
K8484
1
1
■
BREAKFAST DISHES
HOUSEHOLD MANUALS.
Price 1«. ; or cloth, silver gilt, U. fid. each.
TEMPERANCE AND LIGHT DRINKS. By
H. C. Standage,
EASY AND ECONOMICAL COOKERY FOR
YOUNG HOUSEKEEPERS. By Millicent Ko^e
Fardell.
HEALTHY HOUSEHOLDS : A Plain Guide to
Sanitation in the Home. By Guy Cadogan Rothery.
THE NURSE'S COMPANION IN THE SICK
ROOM. By Mary Davies.
FANCY PASTRY. By Frederick Davies. For
Sixty Tears Confectioner.
CAKES AND BISCUITS. By Frederick
Davies.
COOKING POULTRY-, ONE HUNDRED AND
ONE METHODS OF. "With Hints on Selection,
Trussing, and Carving. By Aunt Chloe.
ECONOMICAL FRENCH COOKERY FOR
LADIES. Adapted to English Households. By A
“Cordon Bleu.”
PRACTICAL VEGETARIAN RECIPES. By
Charles W. Forward.
BREAKFAST DISHES for Every Morning of
Three Months. By Miss M. L. Allen.
SAVOURIES AND SWEETS. By Miss M. L.
Allen.
SOUND INVESTMENTS FOR SMALL SAV-
INGS. By G. Bartrick Baker.
London: J. S. YTRTUE & CO., Limited." 2R, Tvy T.&ne.
FOR EVERY MORNING OF THREE MONTHS
z
By Miss ALLEN (Mrs. A. Macaire)
FIFTEENTH EDITION
LONDON
J. S. VIRTUE & Co., Limited, 20, IVY LANE
PATERNOSTER ROW
1893
rKEFACE.
r - a
This little work has been undertaken with a view to
supplying a want long acknowledged by housekeepers
both of small and large establishments.
Almost every one complains of the monotony of
breakfast dishes, which consist for the most part of
boiled eggs, bacon, dried fish, or sausages.
It has been, therefore, the writer’s aim not so
much to provide new receipts, as to collect and arrange
those that appear suitable for the purpose in hand
from manuscripts lent her by friends chiefly, and
from other sources ; but any ordinary cookery-book
will be found to contain a good many of them. The
compiler does not aspire to offer the public anything
startlingly fresh, but she believes that her arrange-
ment of breakfasts will greatly facilitate a house-
keeper’s efforts to vary the usual monotonous routine.
It may appear at first sight that some of the dishes
recommended are of too costly a character to be
obtainable except by the very rich ; but a farther
examination will serve to show that such a variety
vi
PREFACE.
of receipts are given for each breakfast, that if some
are not suitable there are others which are emi-
nently so.
For instance, on January 1st pheasant rissoles are
recommended, but as well there are receipts for
kidneys a la maitre d’kotel, potted shrimps, but-
tered eggs, and quince marmalade, surely some of
which dishes would not be beyond the most limited
means.
It will be found that some things, such as sweet-
breads, for instance, are very expensive in London ;
but on the other hand the writer knows places in the
country where they are so little thought of as to be
given away by the butcher with other meat that may
be bought of him.
Oysters, which are largely used in the breakfast
dishes of this little book, can be bought at a cheap
rate in tins, as well as lobster, and it will be found
that the dishes prepared from them are almost as
delicious as if made with the more costly article. If
anyone has a prejudice against tinned food, as some
have, let them, if they cannot manage the fresh
article, pass that dish over, and content themselves
with others they feel able to afford.
Again, it may be contended that some of the dishes
are too heavy and substantial for breakfast. Let it be
pointed out that tastes differ in that respect, as in all
others ; and, moreover, what is a sufficient breakfast
for a man whose occupation is sedentary, would be a
very inadequate one for another whose days are spent
in the open air, whether riding, shooting, fishing, or
walking.
PREFACE.
• •
Vll
The compiler of this little hook has selected
January, February, and March, the three first months
of the year, because in them it is possible to get more
variety of food than in any other three consecutive
months, i.e. game, spring poultry, lamb, trout, sal-
mon, &c. Mushrooms and tomatoes can be bought
pickled, forced, or in tins ; all the other things given
will be found to be in season during the months
named. At the same time, the dishes given will be
found, with the exception of pork in the summer
months, and oysters in May, June, and July, to be
obtainable at any other time of the year, excepting,
of course, game.
To an intelligent cook the receipts given, and the
daily arrangement of breakfasts for three months,
will suggest other dishes that will be equally suitable,
or she will observe that other material prepared in
the same way, when that given is out of season, will
answer her purpose.
M. L. A.
RECEIPTS
FOR PREPARING DISHES FOR BREAKFAST.
Buttered Eggs.
Put into a stew-pan two ounces of butter ; break
four fresh eggs, and add half a tablespoonful of salt,
and pepper; stir it on the fire continually. Have
ready some slices of buttered toast, on a hot dish ;
pour the eggs on the toast and serve hot.
\
To Boil a Ham.
Soak your ham for twenty-four hours. After the
ham has been scraped or brushed as clean as possible,
pare away lightly any part which disfigures it, lay it
in a ham kettle, and cover it plentifully with cold
water ; bring it very slowly to boil, and clear off
carefully the scum, which will be thrown up in great
abundance. So soon as the water has been cleared
from this, draw back the pan quite to the edge of
the stove, that the ham may be simmered softly
but steadily until it is tender. On no account
allow it to boil fast. Put into the water in which
it is to be boiled either a quart of old cider or a
pint of vinegar, or better still, a pint of champagne, a
2
BREAKFAST DISHES.
large bunch of sweet herbs, and a bay-leaf. When
it is two-thirds done, skin, cover it with raspings,
and set it in a oven until it is done enough. It will
prove incomparably superior to a ham boiled in the
usual way.
To Bake a Ham.
A ham for baking should be well soaked ; then
wipe it dry, then trim away any rusty places under-
neath, and cover it with a common crust, taking care
that this is of sufficient thickness all over to keep the
gravy in. Place it in a moderately-heated oven, and
bake for nearly four hours. Take off the crust and
skin, and cover with raspings, the same as for boiled
ham, and garnish the knuckle with a paper frill.
This method of cooking a ham is, by many persons,
considered far superior to boiling it, as it cuts fuller
of gravy, and has a finor flavour, besides keoping a
much longer time good.
Duck Olives.
Cut into two joints the legs of a cold duck or chicken;
take off the drumsticks ; mix half a teaspoonful of
pepper with five or six teaspoonfuls of breadcrumbs,
some mixed herbs, a very finely chopped onion, and
two teaspoonfuls of chopped parsley. Cut four thin
slices of bacon, sprinkle with the crumbs, roll up
each joint of fowl in the bacon, tie securely; make
hot in a frying-pan or before the fire. Serve on a
piece of fried toast.
BREAKFAST DISIIES.
3
Breakfast Cakes,
One pound of flour, tliree ounces of flutter, one
gill of new milk, one tafllespoonful of brewers’ yeast,
(or German yeast), a piece of flutter the size of a
walnut ; flaked in a hot oven.
Sausages and Chestnuts.
Roast and take tlie busk and skin from twelve
Spanish chestnuts ; fry gently in a morsel of flutter
-six small flat oval cakes of fine sausage-meat, and
• when they are well flrowned lift them out, and pour
:into a saucepan, which should he Aright in the inside,
• the greater part of the fat in which they have fleen
: fried; mix with it a large teaspoonful of flour, and
- stir these over the fire till they are well and equally
‘browned. Then pour in fly degrees nearly one pint
> of strong fleef or veal broth or gravy, and one glass
t of good white wine ; add a small bunch of savoury
i herbs, and as much salt and pepper, or cayenne, as
'will season the whole properly. Give it a boil; lay
: in the sausages round the pan, and the chestnuts in
•the centre. Stew them very softly for nearly an
'hour, take out the herbs, dish the sausages neatly,
i and heap the chestnuts in the centre ; strain the
e sauce over them, and serve them very hot. There
►should be no sage mixed with the pork to dress thus.
French Cold Meat Pudding.
Fowl, Pheasant, or Turkey Pudding.
Two ounces of suet, three-quarters of a pound of
i meat chopped fine, two ounces of bacon or ham, two
i ounces of grated breadcrumbs soaked in boiling
4
BREAKFAST DISHES.
milk two eggs, lemon peel, onion, pepper, a tea-
spoonful of sauce, parsley, and any kind of herb,
some chopped mushrooms, salt. Bake in a basin for
an hour j turn out and serve with some gravy or
without.
Breakfast Rolls.
Crumble down very small indeed, an ounce of
butter into a couple of pounds of the best flour, and
mix with them a large saltspoonful of salt. Put
into a basin a dessertspoonful of solid, well-purified
yeast, and half a teaspoonful of pounded sugar ; mix
these with half a pint of warm new milk ; hollow the
centre of the flour, pour in the yeast, gradually stir-
ring to it sufficient of the surrounding flour to make
a thick batter ; strew more flour on the top, cover
a thick double cloth over the pan, and let it stand in
a warm kitchen to rise. In winter it must be placed
within a few feet of the fire. In about an hour,
should the leaven have broken through the flour on
the top and have risen considerably in height, mix
one lightly whisked egg, or the yolks of two, with
nearly half a pint more of quite warm new milk,
and wet up the mass into a very smooth dough.
Cover it as before, and in from half to three-quarters
of an hour, turn it on to a paste-board, and divide it
into twenty-four portions of equal size. Knead these
up as lightly as possible into small round or olive-
shaped rolls ; make a slight incision round them, and
cut them once or twice across the top, placing them
as they are done on slightly floured baking-sheets
an inch or two apart. Let them remain for fifteen
or twenty minutes to prove, then wash the tops with
yolk of egg mixed with a little uiilk, and bake thcin
BREAKFAST DISHES.
5
in a rather brisk oven from ten to fifteen minutes.
Turn them upside clown upon a dish to cool after
; they are taken from the tins.
Broiled Mutton Kidneys.
Split them open lengthwise without dividing them ;
$ strip off the skin and fat, run a fine skewer through
' the points and across the back of the kidneys to keep
them flat while broiling ; season them with pepper,
or cayenne, lay them over a clear brisk fire, with the
cut sides towards it ; turn them in from four to five
■ minutes, and in as many more ; dish and serve them
quickly with or without a cold maitre d’hotel butter
on them. Season them with pepper and fine salt,
: and brush a very small quantity of oil, or clarified
butter, over them before they are broiled.
Oysters on Toast.
put some pieces of bread the size of half-a-crown,
barely a quarter of an inch thick. After they are
fried, cut out bacon the same size ; very thinly fry.
Put on bread anchovy and cayenne, then bacon,
then a roasted oyster, a few grains of cayenne, and
a little oyster liquor. N.B. Boasted oysters are
really only made hot through.
Buttered Scones.
Beat two eggs a little, put them in nearly a pint
of milk (new) warmed, with two or three spoonfuls
of yeast to rise ; then put in a quart of flour, mix. it
6
BREAKFAST DISHES.
with, a spoon, and lay in eight cakes ; roll them the
size of muffins, and put them before the tire to rise,
with a cloth to cover them ; then put them in the
oven.
Sausages in Mashed Potatoes.
Mash smoothly with some milk and a little piece
of butter or dripping, about one pound and a half of
potatoes ; have ready broiled one pound of sausages
(sausages take about fifteen minutes to broil) ; mould
round each sausage some of the mashed potatoes to
give it the appearance of a roll, put a piece of drip-
ping on each, and bake in the oven, or before the
lire, till of a nice brown colour. These rolls can be
fried, but require great care taking them out, or the
potatoes will fall away from the sausages.
Dried Haddock,
Boil it in a frying-pan, with just enough water to
cover it ; put it on a drainer to drain, then put it
before the fire, with a large piece of butter on it.
Savoury French Omelette,
Beat the yolks of four eggs slightly, and beat the
whites also separately, then beat both together for a
minute ; add a dessertspoonful of finely chopped
mushroom, a teaspoonful of finely chopped parsley,
white pepper and salt to taste. Heat two ounces of
butter in an omelette pan, and put in it an onion cut
in four pieces ; let the fat boil up, then take out the
I onion and pour ^n omelette mixture, which stir about
with a spoon until it sets, then tilt the pan towards
the handle and shape the omelette, turn out on a
very hot dish and serve before it quite sets.
BREAKFAST. DISHES.
7
Fleed Cakes.
Fleecl is to be bought from any pork butcher. Two
• pounds of hour, one and a quarter pounds of heed,
six ounces of butter ; baked ten to fifteen minutes.
Potted Pheasant, Lobster, or Liver.
Roast the birds as for table, but let them be
thoroughly done, for if the gravy be left in, the meat
■will not keep half so well. Raise the flesh of the
breast, wings, and merrythought quite clear from
the bones ; take off the skin ; mince, and then pound
it very smoothly with about one-third of its weight
of fresh butter, or something less, if the meat should
appear of a proper consistence without the full quan-
tity ; season it with salt, mace, and cayenne only,
and add these in small portions until the meat is
rather highly flavoured with both the last. Proceed
with it as with other potted meats.
Kedgeree.
Half a pound of dried haddock, quarter of a pound
of rice, two eggs, two ounces of butter, white pepper,
and anchovy sauce. Throw the well washed rice
into boiling water, and allow to boil for twenty
minutes, then put into a sieve and turn a tap of cold
water on it for two minutes to separate the grains,
drain and put in a saucepan before the fire (without
a lid) to dry. Melt two ounces of butter in a sauce-
pan, stir in one ounce of fine flour, add three quarters
of a pint of milk, stir till smooth ; add a teaspoonful
of anchovy sauce, the whites of two eggs chopped
into large slices. Cut up tho fish, add it, also the
rice, season with white pepper ; stir over the fire till
hot, pile on a dish, and garnish with the yolks of two
eggs grated over the top of the pile, and tufts of
green fried parsley round the base.
8
BREAKFAST DISHES.
Anchovy Toast.
Toast some thin dry bread, which must be cut in
oblongs about the length and breadth of a sardine ;
cut it before the toast becomes brittle, and again
place in the oven to become brittle and thoroughly
crisp; spread with anchovy butter made by just
cleaning three anchovies, pound them in a mortar
with one ounce of butter, cayenne pepper, a little
nutmeg, and a teaspoonful of anchovy sauce ; rub
through a hair sieve, and use as directed. Wash
your anchovies, wipe with a cloth ; divide the fillets
by splitting down the back with the finger and thumb
of both hands. The fillets must then be placed on
the toast like lattice-work. Garnish with hard-
boiled egg chopped.
To Poach Eggs.
Take for this purpose a wide, delicately clean pan,
about half filled with the clearest spring-water ;
throw in a small saltspoonful of salt, and place it
over a fire quite free from smoke. Break some new-
laid eggs into separate cups, and do this with care-,
that the yolks may not be injured. When the water
boils, draw back the pan, glide the eggs gently
into it, and let them stand until the whites appear
almost set, which will be in about a minute ;
then, without shaking them, move the pan over
the fire, and just simmer them from two minutes
and a half to three minutes. Lift them out sepa-
rately with a slice, trim quickly off the ragged edges,
and serve them upon toasted bread freed from crust
and buttered.
BREAKFAST DISHES .
9
Roman Pie.
Well oil a plain tin mould, sprinkle well with
^Vermicelli broken small, then line it with a vcvy thin
1 paste. Have ready some boiled macaroni, which cut
iin pieces half an inch long; take a sprinkling of
ggrated cheese, cut your meat up into small dice, mix
all together and season with pepper and salt, and add
ufficient gravy to moisten the whole (if the meat is
rhite, the sauce must also be white and made with
lilk). Then put all into a lined mould, cover with
bin paste, and bake in a moderate oven half an hour,
'hen turn it out, with a rich brown sauce round it in
be dish.
Take of cooked ham finely chopped two table-
poonfuls, one of white breadcrumbs, two of veal
ravy, two of cream, a little chopped parsley, a little
epper and mustard ; heat up all together, then make
good buttered toast, and sprinkle the above upon
;. Try crumbs of bread and a little parsley on the
)p of it ; when sorved cut it into long square pieces.
N.B. One anchovy chopped is considered a great
nprovement.
Hard boil and shell two eggs, cut them in two
mgthwise, cut up the whites in strips, heat them in
■mato sauce ; put this on a dish with fried bread
)und it ; chop the yolks fine, and put a layer on the
mato and eggs, two or three layers of each ; end
ith the yolks. Serve very hot.
Ham Toast.
CEufs au Tomato.
10
BREAKFAST DISHES.
Golden Eggs.
Hard boil three or four eggs, shell and sprinkle
them with hour. Beat up one or more raw eggs, and
dip the hard ones in this ; roll them in breadcrumbs
(to which add some salt), and fry a good golden brown
colour. Serve in rich white sauce.
Bombay Toast.
One ounce of anchovies, wash, bone, and pound in
a mortar with one ounce of fresh butter, till reduced
to a smooth paste. Melt the anchovy butter in a
saucepan, and as it melts add the beaten-up yolks of
two eggs ; stir till of the consistency of cream, add
cayenne to taste, and spread on some slices of fried
bread.
Winchester Cutlets.
Take any cold cooked meat, mince and pound it ;
add an equal quantity of breadcrumbs, one ounce of
butter, pepper, salt, cayenne, and a little ketchup.
Make this into a stiff paste with a raw egg, and
shape into small cutlets with a little hour ; egg, bread-
crumb, and fry in hot fat. Put a small piece of
uncooked macaroni into the end of each to represent
the bone.
Tea-Cakes.
Flour, sixteen ounces; butter, four to eight ounces ;
add sufficient milk, and roll the cakes thin. Bake in
a pan or on tins in an oven.
BREAKFAST DISHES. n
Sausage-Meat Cake.
•* -• *
Season very highly from two to three pounds of
good sausage-meat, both with spices and with sage,
>r with thyme and parsley, if these be preferred;
oress the mixture into a pan, and proceed exactly as
I or veal cake. A few minced eschalots can be mixed
[Iwith the meat for those who like their flavour. Make
Lnto cakes and fry. Serve on hot fried toast.
Scotch Woodcock.
Four slices of bread toasted and buttered both sides ;
over one side thickly with anchovy paste, put the
oasts one on the top of the other, and cut in four
•ieces. Have ready the yolks of four eggs well
teaten, with half a pint of good milk, which set over
i he fire to thicken but not to boil ; then pour it over
File toast and send it to table as hot as possible,
lalf the above is sufficient for three persons.
Macaroni and Kidneys (Mutton or Ox).
Cook two ounces of macaroni in boiling water;
Ikin three mutton kidneys, and remove the fat, cut
1 hem into slices, season with salt, cayenne, and finely
mixed herbs ; fry them on both sides in butter ; then
tir in half a pint of gravy well flavoured with toma-
ooes. Dish with a layer of macaroni over them,
ifie gravy poured over ; add pepper, salt, and chopped
uard-boiled eggs and some grated Parmesan cheese.
12
BREAKFAST DISHES.
Fried Bacon a I’Armstrong.
Take slices of raw bacon and place tbem between
slices of thinly cut bread slightly soaked in milk, then
fry all together in batter.
Des CEufs sur le Plat.
Well butter a tin or china baking dish, break four
eggs into it ; place a lump of butter, some salt, and
a little cayenne on the top. Fry over a slow bright
fire, and serve in the dish in which they are cooked
as hot as possible.
Broiled Mushrooms (forced).
Allow three or four mushrooms for each person.
Cleanse mushrooms by wiping them with a piece of
flannel and a little salt. Peel the tops, broil them
over a clear fire, turning them once, and arrange on
very hot dish. Put a piece of butter on each, season
with pepper and salt, and squeeze a few drops of
lemon- juice over each. Place dish before fire till
the butter is quite melted and serve very hot.
Stewed Mushrooms (bottled).
Pive or six buttons for each person. Pare a pint
of mushroom buttons neatly, put them in a basin of
water with a little lemon-juice as they are done.
Take them from the water, avoiding the sediment ;
put them in a stew-pan with fresh butter, salt, and
juice of half a lemon; cover the pan closely, and
BREAKFAST DISHES.
13
stew gently for twenty-five minutes, or longer if tliey
are not tender. Thicken the butter with one tea-
spoonful of flour, cream or milk, and a very little
mace added for flavouring.
Hot Buttered Toast,
Bakers’ bread a day or two days old. Cut slices
rather more than a quarter of an inch in thickness,
toast before a very bright fire ; when a light brown
colour both sides, place it on a hot dish, put a good
piece of butter on each piece, and set it before the
fire. When the butter melts spread it over the toast,
trim off the crust and ragged edges, and send the
toast quickly to table. Pile the shoes one on the top
of the other and cut them into quarters.
Fried Patties, Brains, Chicken, or Oysters.
Mince some calf’s brains previously boiled; add
an egg boiled hard and chopped, and a little parsley,
a tiny piece of pounded mace, salt, pepper, a little
lemon-peel ; moisten with a gravy and cream. Make
a good puff-paste, roll rather thin, and cut it into
round pieces, put the mixture into them, and fry a
light brown (or bake in patty-pans, and brush them
over with the yolk of an egg). Pry for fifteen
minutes.
Scotch Collops.
Cut veal the same thickness as for cutlets ; flour it
well, and fry a light brown in butter, sprinkle witii
14
BREAKFAST DISHES.
flour and add half a pint of water, pouring it in
gradually ; set it on the fire, and when it boils add an
onion and a tiny piece of mace (pounded). Simmer
gently for three quarters of an hour, flavour gravy
with two tablespoonfuls of sherry, one tablespoonful
of mushroom ketchup. Give one boil up and serve.
Veal Cake.
Cut all the brown off some slices of cold veal, and
cut two hard-boiled eggs into slices. Get a pretty
mould, lay ham, veal, and eggs in layers, and some
chopped parsley and a little pepper between each,
and when the mould is full get some strong stock
and fill up the shape. Bake half an hour, and when
cold turn out.
Curried Crab, Sardines, or Lobster.
Take all the meat out of a boiled crab, mix it with
a little curry-powder and cream, a few drops of lemon-
juice, and a little sugar ; stew gently until hot, and
serve with an edging of boiled rice. The curry may
be ornamented with capsicums on top. An onion
and a large acid apple previously fried is an improve-
ment.
To Boil Rice for a Curry.
Take a teacupfull of rice, wash it well; take
another cup of the same size and measure it twice
with boiling water, add a pinch of salt ; make the
water boil quickly, throw in the rice, and after it
boils reckon twenty minutes. There will be no water
BREAKFAST DISHES.
*5
to draw off. Stir up rice with, a fork ; then turn it
into a dish, and let it dry before the fire a few
minutes.
Pheasant Rissoles, Chicken or Lobster.
(Half a pound.) Mince the white meat of a
pheasant, mix a few breadcrumbs, pepper and salt
to taste, a few chopped herbs, half a teaspoonful of
minced lemon-peel, and some chopped bottled mush-
rooms or truffles ; add a little milk and some white
stock, and then put all together in a saucepan and stir
over a bright fire (a wooden spoon) for ten minutes.
Then turn out into a plate ; mix in one raw egg and
leave it six hour's to cool, when the mixture will be
quite hard. Make into balls, egg and breadcrumb,
and fry in boiling fat sufficient to cover the rissoles.
Garnish with fried parsley. After taking the ris-
soles out of the frying-pan, place them on kitchen
paper to drain off all grease.
To Boil Eggs.
Place a saucepan on a bright fire, half full of
water, put in eggs, and allow them to remain in five
and a half minutes, so that they are cooked gradually
all through.
Potted Shrimps.
Pick shrimps, and then tightly fill earthenware
pots with them; add cayenne pepper and salt to
taste, then pour over them boiling butter till the pot
is quite full. Set it to cool, and then pour over the
• top, to exclude all air, a mixture of boiling lard and
butter.
i6
BREAKFAST DISHES.
Honey.
Either in jars or in the comb, ten pence to one
shilling a pound.
Curried Eggs.
Make a curry sauce as on page 38 ; hard boil some
eggs, shell them, cut a piece off one end and enable
them to stand on end; place eggs in sauce, and sur-
round with rice.
Quince Marmalade.
Pare, core, and quarter some inferior quinces, and
boil them in as much water as will almost coyer
them, until they begin to break ; strain the juice from
them, and for the marmalade put half a pint of it to
each pound of fresh quinces. In preparing these be
careful to cut out the hard stony part round the
cores. Simmer them gently until they are tender, and 4
then press them through a coarse sieve ; put them
into a clean pan and boil them till they form, a dry
paste ; add for each pound of quinces and half -pint
of juice, three-quarters of a pound of finely-pow-
dered sugar, boil the marmalade for half an hour,
stirring it gently ail the time. It will be firm and
bright in colour. Pour pounds of quinces, one quart
juice, four pounds sugar, makes rather a richer
marmalade. Boil fast from twenty to forty minutes.
Partridge Pudding.
Or Beef can be tjsed instead of the Birds.
Skin a brace of partridges, and cut them into '
joints ; line a basin with suet crust, lay the birds on
the crust, first highly seasoning them with cayenne
17
BREAKFAST DISHES.
pepper and some salt ; pour in water for gravy, a
little pounded mace for seasoning, layers of button
mushrooms (bottled) between the layers of meat ; fill
up the pudding with crust, and boil three and a half
hours.
N.B. The crust not to be eaten unless particularly
liked. If beefsteak be used, cut up two kidneys also.
Deviled Pheasants’ or Chickens’ Legs.
Cut off legs from cold pheasants, score them with
a sharp knife, put pepper and mustard and a little
salt into the cuts ; broil them with a piece of cold
butter on each. Serve very hot.
Fried Soles or Fried Slices of Cod.
Cleanse the fish, and, two hours beforo they are
wanted, rub them inside and out with salt ; wash and
rub them very dry, dip them into egg, and sprinkle
over with breadcrumbs ; fry them in boiling lard,
dish on a hot napkin, and garnish with crisped
parsley.
Fried Bacon, Ham, or Sausages.
Cut the bacon into thin slices, trim away the rusty
parts, and cut off the rind. Put it into a cold frying-
pan, turn it two or three times, and dish it on a
very hot dish. Fry sausages in the same way till
dcue.
‘ rS
0
i8
BREAKFAST DISHES.
Sausages and Mashed Potatoes.
Prick the sausages with a fork, and put them into
a frying-pan with a small piece of butter. Keep
moving the pan about and turn the sausages two or
three times. In twelve minutes they will be cooked.
Have ready some smoothly mashed potatoes, and
place the sausages on it and serve very hot.
Strawberry Jam or Apricot.
Strip the stalks from some strawberries, weigh and
boil them for thirty -jive minutes, keeping them very
constantly stirred; throw in eight ounces of good
sugar beaten small, to a pound of fruit; mix them
well before putting on the fire again, and then boil
quickly for twenty-five minutes.
Scones.
Mix into a smooth paste with half a pint of milk
one pound of flour, half an ounce of cream of tartar,
a quarter of an ounce of carbonate of soda, and one
ounce of sugar. Pub three ounces of butter into
the flour with the hands. Poll the mixture to insure
the butter being well mixed with the flour. Poll the
paste out to a sheet of one-third of an inch in thick-
ness. Cut the paste into triangular pieces, each side
about four inches long. Plour a tin and put the
scones into it and bake them directly in an oven
(240°) for forty minutes.
BREAKFAST DISHES.
19
Snipe on Toast,
Bo not draw a snipe, but wipe it with a soft cloth,
and truss it with the head under the wing.
Suspend the bird with the feet downwards to a
bird-spit, flour it well and baste it with butter,
which should be ready dissolved in a pan. Lay a
thick round of slightly toasted bread buttered on
both sides in the pan for the trail to drop on. The
birds will be done in twenty minutes. Lay the toasts
in a very hot dish and dress the birds upon them
(one piece of toast to each bird).
Orange Marmalade.
Three pounds oranges, six pounds sugar, three quarts water.
Take some bitter oranges and double their weight
in sugar, peel off the rind. Cut chips as thin as
possible about an inch long. Put the chips and pulp
in a dish of boiling water, let them thus remain for
fourteen hour’s, then turn the whole into a preserving-
pan and boil till the chips are perfectly tender. Then
add pounded sugar and boil it until it jellies.
Oysters or Shrimps Curried Dry.
Heat some shrimps or flesh of a boiled lobster
slowly through, and serve in the following curry
sauce. Dissolve a good slice'of butter in a deep, well-
lined saucepan, and shake it over a brisk fire till it
begins to colour, then put in the lobster or shrimps,
and brown them well and equally. The pan must
be well shaken, and the shrimps turned in it fro-
20
BREAKFAST DISHES.
quently. When this is done lift them out, and threw
into the saucepan three large onions finely minced ;
add a morsel of butter, and fry until they begin to
soften. Then add a quarter of a pint of soup and a
large acid apple, or a tablespoonful of lemon- juice,
with the hearts of two or three lettuces and a heart
of a cabbage shred quite small, a few small pickled
gherkins, and two tomatoes (freed from seeds). Stew
the whole till it resembles a thick pulp, and add any
liquid it may require should it become too dry ; put
in the lobster or shrimps with two teaspoonfuls of
flour, one of salt, and three of curry-powder. Simmer
softly till the whole is done, which will be in three
quarters of an hour to an hour. Surround the curry
with well-boiled and drained rice, and serve on a hot
dish.
If preferred, the shrimps might be simply warmed
through and added to the curry sauce after it is
entirely cooked, before surrounding it with the rice.
Brain Cakes.
Boil the brains in a little veal gravy very gently
for ten minutes, drain them on a sieve, and when
cold cut them into thick dice ; dip them into beaten
yolk of egg and very fine breadcrumbs mixed with
6alt and chopped herbs, pepper, &c. ; fry them a light
brown and dry them well. Serve on a very hot dish
with fried parsley to garnish them.
Stewed Potatoes.
Put in a saucepan on the fire a piece of butter the
size of an egg, one chopped onion, two spoonfuls of
parsley, half a teaspoonful of celery and common
BREAKFAST DISHES.
21
salt mixed. Cut half a pound of potatoes into pieces,
put them in a saucepan with three tablespoonfuls of
water, when soft add a quarter of a pint of milk, a
tablespoonful of vinegar and flour ; stir and boil up.
Sausage Cakes of Tinned Meat.
Pound up in a mortar one pound of Australian
meat, with a tablespoonful of salt, ditto of pepper, a
quarter ditto of ground cloves, and two ounces of
butter. Make into cakes and fry.
To Cook Rhubarb.
Cut two pounds of rhubarb about an inch in length.
To this is added one pound of «ugar and the rind of
a lemon grated ; mix the two together, and leave it
until the rhubarb is cooked. Have a large tin sauce-
pan full of boiling water, and put the rhubarb in
and stir it with a wooden spoon ; the cover is put on,
and for five minutes it may be left. When the cover
is taken off, the rhubarb must not be left till it is
done. It must be quickly turned with the spoon so
as not to break the rhubarb. The moment it boils it
softens; in about three minutes this happens, accord-
ing as to whether the rhubarb is old or young.
Strain it off quickly, only leaving a little juice to
serve with it. Put it into a glass dish and leave it
to cool ; gently scatter the sugar and lemon over it.
Pheasant Broiled, or Partridge, or Chicken.
Split a young and well-kept partridge, and wipe it
with a clean cloth inside and out, but do not wash it
22
BREAKFAST DISHES.
Broil it delicately over a very clear fire, sprinkling it
with a little salt and plenty of cayenne ; rub a good
piece of butter over tbe bird tbe moment it leaves tlie
fire, and send it quickly to table in a very hot disk.
Devonshire Omelette.
Beat tbe yolks of four eggs till almost white. Beat
tbe whites of four eggs for same time. Beat the
two together for five minutes after adding a tea-
cup full of milk, and a dessertspoonful of flour, finely
chopped parsley, pepper, salt, a few drops of lemon-
juice, and an onion cut into four pieces. Beat well ;
boil enough fat in a frying-pan to cover the bottom,
and when it is just on the boil, take out the pieces of
onion, and pour the mixture into the pan and hold it
over a good clear fire.
Salmon or Lobster Cutlets.
Pound the coral with half an ounce of butter, and
rub through a hair sieve. Make a panada (one
ounce of butter, one ounce of flour, and a gill of
milk, stir on the fire until it comes away from the
sides of the saucepan), and add the coral butter,
lobster, pepper, salt, cayenne, and a few drops of
lemon-juice. Pry in boiling fat, having brushed
them with egged breadcrumbs.
Scalloped Oysters.
Plump and beard oysters, after having rinsed them
well in their own strained liquor ; add to this an
equal quantity of very rich white sauce, and thicken
BREAKFAST DISHES.
23
it, if needful, with a teaspoonful of flour mixed with
a slice of butter ; put in the oysters, and keep them
at the point of simmering for three or four minutes ;
lay them into the shells and cover the tops thickly
with crumbs fried a delicate brown aud well dried ;
or heap over them instead a layer of fine crumbs ;
pour clarified butter on them, and brown them with
a salamander.
Angels, or Oysters, on Horseback.
Cut some pieces of bread the size of half a crown,
barely a quarter of an inch thick ; after they are fried
cut out bacon the same size very thinly ; fry. Put on
bread, anchovy and cayenne, and a little oyster liquor.
N.B. Roasted oysters are really only made hot
through.
Grenadines of Veal.
Remove all skin and fat, and cut veal into nice
shapes ; then lard. Put a small quantity of dripping
or butter in frying-pan ; then put in fillets round tho
pan ; in the centre chopped carrot, turnip and small
onion, and a bouquet garni (sprig of marjoram,
thyme, and parsley, tied in a bay-leaf), pepper, salt,
and not quite enough stock to cover the fillets. Put
a piece of buttered kitchen paper on the top to prevent
browning, put in an oven for three-quarters of an
hour ; put round a dish in which are cut vegetables.
Boil stock till glazy and pour over.
Kromeskies.
Three ounces of flour, pinch of salt, dessertspoon-
ful of salad oil, about one gill of tepid water, white
24
BREAKFAST DiSHES.
of one egg well beaten. Oystfrs to be soaked a short
time in cream with a little cayenne and a few drops
of lemon-juice. Take a piece oi cooked bacon, all fat
(cold boiled), wrap each oyster in a slice of bacon, and
fry in batter. Serve oyster in bacon.
Sweetbread.
Soak and scald, simmer gently in milk for half an
hour ; egg, crumb, and fry, and serve with a little
good gravy and button mushrooms.
Fish Pudding.
Take any boiled fish, or fowl, or veal, pound it in
a mortar, take an equal quantity of bread soaked in
milk ; put these into a pan, and stir over a fire till it
becomes thick as dough ; then add one ounce of butter,
two yolks of two whisked whites of eggs, a little
chopped parsley, a small onion chopped fine, a tiny
little nutmeg, cayenne, and salt. Put into a buttered
mould, steam one hour. Serve with white sauce
poured over.
Cold Meat or Oyster Fritters.
Make a light batter, dip each seasoned oyster one
by one into the batter, and toss from a spoon into hot
fat. It will immediately assume a grotesque shape.
Serve on a hot d’oyley.
BREAKFAST DISHES.
2S
Potato Patties.
Chop up six ounces of cold meat, mix it with two
teaspoonfuls of anchovy sauce, one teaspoonful of
finely chopped onion, ditto parsley, and five table-
spoonfuls of milk ; make one pound of mashed pota-
toes, grease six large patty-pans, line them with the
potatoes, making them very much raised in the
middle ; put in a piece of butter on top of each, bake
for three-quarters of an hour, turn out of the patty-
pans, and serve very hot.
Eggs and Anchovy Sauce.
Boil four eggs hard, take oif the shells, mince the
eggs ; put a piece of butter into a saucepan the size
of a walnut, melt it, and add one teaspoonful of flour,
ditto of anchovy sauce, a quart of milk, a teaspoonful
of vinegar, a quarter of a teaspoonful of pepper.
Stir it over the fire till it boils, add the chopped eggs,
stir well, and pour it over three rounds of buttered
toast. Put into the oven till required.
Russian Gallimaufry.
Cut a pound of cold meat into moderate-sized
pieces ; cut up any cold vegetables, ham, bacon, batter
or suet pudding into small pieces, fry all together in a
little dripping, add half a teaspoonful of pepper and
salt to taste, a tablespoonful each of finely chopped
onion, parsley, flour, and vinegar, and a teaspoonful
of sugar. Stir it all up over the fire, and serve very
hot.
26
BREAKFAST DlSHES.
Savoury Rice Pudding.
Boil slowly four large tablespoonfuls of rice in a
pint of water, with half a tablespoonful each of
pepper, salt, mixed herbs, chopped parsley and onion,
and a little celery seed ; chop up four ounces of cold
meat, beat up with a quarter of a pint of milk, two
eggs ; mix the minced meat with it, and a tablespoon-
ful of ketchup ; add to it the rice when it is well
cooked; pour all into a well-greased pie dish, and
bake for three-quarters of an hour. Strve hot or
cold.
Shrimp, Crab, or Bacon Omelette.
Cut up half a pound of lean bacon into small dice,
put them in a shallow baking-tin in the oven for a
few minutes ; beat up the yolks of four eggs with one
tablespoonful of flour, one tablespoonful of very
finely chopped onion, two ditto of parsley, quarter of
a teaspoonful each of pepper and mixed herbs, and
half a pint of milk; beat up into a stiff froth the
whites of four eggs, and add quickly to the batter,
which must be poured over the hot bacon and the
whole put into the oven for twenty minutes. A
frying-pan will cook this omelette just as well. To
be served at once.
German Dumplings and Gravy.
Chop small three ounces of suet, three ounces of
any cold meat, a small onion, five leaves of parsley ;
mix with these half a pound of flour, half a teaspoon-
ful each of pepper, salt, herbs, and two eggs web
BREAKFAS7 DISHES.
27
'beaten, with enough, milk to make a stiff dough.
iDivide into dumplings and throw into boiling stock.
; Serve in a good brown gravy.
Liver and Bacon in Paper Cases.
Boil some calf’s or sheep’s liver tender, cut it into
: thin slices. Cut some bacon into very thin slices ;
Take a sheet of common note-paper, lay on one half
of it a slice of bacon, sprinkle it with a teaspoonful
of the following mixture : to a tablespoonful of
breadcrumbs add half a teaspoonful each of pepper,
herbs, parsley, and onion. Lay the liver over the
bacon, sprinkle the liver with another teaspoonful of
the crumbs, put the other piece of bacon on, and
:turn the other half of the paper over, and turn up the
edges round the three open sides. Fry for fifteen
: minutes, turning them once over.
Curry Balls.
Boil half a pound of rice with one pint of water
and a large tablespoonful of curry-powder, half a
tablespoonful of salt, and one of sugar, an acid
apple chopped fine, a large onion chopped fine.
Chop up six or eight ounces of cold meat, with some
parsley ; while the rice is hot mix the meat with it,
add an egg, and form into balls (rolling them in
flour every now and then), put them in a frying-pan
with some grease, or bake them in a baking-tin well
greased.
Cold Sheep’s Head Shape.
Take a sheep’s head, boil it with salt and some
peppercorns till the meat falls from the bones. Cut
28
BREAKFAST DISHES.
the meat into small pieces and place them in an
earthenware shape. Cut four hard-boiled eggs and
place them in the shape before putting in the meat,
which must be well seasoned with cayenne pepper
and a few drops of lemon juice, and salt to taste, a
chopped onion, and some chopped parsley, and some
ham cut into small pieces. Bake in an oven for
twenty minutes ; then while hot pour in the liquor
that the sheep’s head was boiled in (mixed with a
little dissolved gelatine) over the shape, leave to get
cold, and turn out of shape when perfectly firm, and
send to table on dish.
Italian Puffs.
Mix up in a basin six ounces of finely chopped cold
meat, two ounces of breadcrumbs, two teaspoonfuls
of vinegar, ditto chopped parsley, half a teaspoonful
each of chopped onion, mixed herbs, pepper, salt,
and sugar, and a teacup of milk. Make a teaspoon-
fid of baking-powder and a pound of flour into a
dough, and three ounces of lard or dripping and a
little water ; roll it out thin, and cut out fourteen or
sixteen round pieces, lay some of the mixture on
each piece, wet it all round, and double the paste over,
pressing it down well. Place them in a baking-tin
with some lard or dripping, and place in the oven.
While they are cooking, baste three or four times with
the grease in the tin. When done, drain them and
serve very hot.
Calf’s Liver, Potted.
Boil some calf’s liver quite tender, cut it into small
pieces, and put through a mincing-machine ; then add
BREAKFAST DISHES.
29
butter, pepper, and powdered cloves. Pound in a
mortar. One pound of liver requires two ounces of
butter, balf ditto (ff salt, and a small pincb of pow-
dered cloves. Put into a pot and pour melted butter
on the top.
Tomatoes and Maccaroni.
Cook balf a pound of maccaroni in a pine and a
balf of water and a quart of milk, boil until tender;
dissolve gently ten ounces of ricb white cbeese in a
pint of good cream, add a little salt, a good deal of
cayenne, and two ounces of fresh butter. The cream
should be boiled before the cheese is melted into it.
The maccaroni is to ,be arranged round a hot-dish,
and the cheese mixture to be poured lightly on it.
In the centre of the dish should be four or five large
baked tomatoes. The whole should be sent to table
very hot.
Stewed Kidney.
A kidney cut into four pieces, well floured all over,
and put into a pan with mushrooms and a rich gravy.
Parsley and fine herbs, pepper and salt to taste
must be added ; the whole carefully browned.
Maccaroni and Salmon.
Cook half a pound of maccaroni by boiling it in a
pint and a half of water and a quart of milk, adding
the liquor out of the tin of American salmon ; put the
pieces of salmon in a well-greased pie-dish, pour the
maccaroni over, sprinkle breadcrumbs over and a
few pieces of butter ; bake for twenty minutes.
3°
BREAKFAST DISHES.
Salmon en Papillote.
Take a small salmon steak, sprinkle it with pepper,
salt, and lemon juice. Butter the inside of a large
sheet of letter-paper and place the steak upon it, fold
the paper over, cut it round, roll up the edges, lay in
a greased baking-tin, and bake twenty minutes.
When dished cut the paper open at the top.
Shrimps and Boiled Rice,
Shell a pint of shrimps, make a thick white sauce
with a little cream, butter, some flour and milk, nicely
flavoured with cayenne, salt, and a little mace.
Heat together in a saucepan, and pour into the middle
of a very hot dish. Have ready some boiled rice,
arrange it nicely round the dish, and send to table.
(Eeceipt for boiling rice on page 38.)
Broiled Cod’s Sounds.
Lay them a few minutes in hot water. If fresh,
rub with some salt, clean, till they look white, . and
give them a gentle boil. Take up, dry, flour, sprinkle
with salt and pepper ; broil them. Serve with
melted butter and mustard.
Fried Potatoes.
Fry a good quantity of fat, and when boiling place
chips of potatoes in a frying-basket and stand it in
the boiling fat ; shake it frequently. When done
stand the chips on paper to drain.
BREAKFAST DISHES.
3i
Beef or Pork and Apple Pasties (hot).
Roll out some good butter crust. Season with
pepper very highly, and some salt, a tender beef-
steak previously cut into pieces about half an inch
square. Have ready the paste rolled out thin, about
six inches long by three broad ; place the meat on
the crust and place another piece over it, pinching
down the edges together. Brush over with egg, and
bake. If pork is used, put a previously baked apple,
minus core and skin, into each pasty with the cut-up
meat.
Salmon Outlets.
Cut slices one inch thick and season very highly
with pepper and salt (fresh ground pepper) ; butter
a sheet of white paper, and lay each in a separate
piece, with their ends twisted, and broil gently over a
clear fire, and serve with caper sauce.
Fried Smelts.
Smelts should be very fresh. Do not wash them,
but dry in a cloth, flour lightly, dip them in egg,
sprinkle with very fine crumbs of bread, and put them
in boiling lard for five minutes. Fry a pale brown.
Dry them before the fire on a drainer.
Crimped Skate.
Clean, skin, and cut the fish into slices ; have
ready some highly salted water, in which boil the
fish till it is done (about twenty minutes). The
BREAKFAST DISHES.
1*
elices of fish, should be rolled and tied with string
previously to being boiled. Drain well, remove the
string, and serve with anchovy sauce poured over it.
Kidney Balls.
Chop a veal kidney and some of the fat, some leek
or onion, black pepper and salt to taste ; roll it up
with an egg into balls and fry them.
Potato aux Boulettes.
Boil some large potatoes very dry, mash a pound very
smooth ; mix with them while yet warm, two ounces
of fresh butter, three tablespoonfuls of fresh cream,
a teaspoonful of salt, one and a half of black pepper,
the beaten and strained yolks of four eggs, and last
of all the white thoroughly whisked ; add some finely
minced ham and a little chopped parsley. Mould the
mixture with a teaspoon and drop it into a small pan
of boiling butter ; fry the boulettes for five minutes
over a moderate fire. Drain them well, and dish them
on a hot napkin
Salmi of Game.
Half roast the birds, carve them very neatly, and
strip every bit of skin from the leg3, wings, and
breasts ; bruise the bodies well, and put them, with
the skin and other trimmings, into a very clean sauce-
pan with the following mixture : cut down into dice
four ounces of lean and unboiled ham, and put it, with
two ounces of butter, into a thick, well-tinned sauce-
pan; add four minced eschalots, two ounces of sliced
BREAKFAST DISHES.
33
carrot, and two dozen button mushrooms, four cloves,
a dozen and a half peppercorns, a bay leaf, two sprigs
of thyme, a good bit of parsley. Stew these over
a gentle fire, stirring and shaking them often ; then
mix well with them a dessertspoonful of flour and let
it take a little colour. Next add by degrees three-
quarters of a pint of veal stock, and half a pint of
sherry or Madeira. When this is done put in the
bodies of the birds and boil for an hour and a quarter.
Strain and clear the sauce quite from fat, pour it on
the joints of game, heat them in it slowly, and when
they are on the point of boiling dish them immedi-
ately, with delicately fried sippets round the dish.
Bloaters in Batter.
Cut the heads and tails off two bloaters, split them
open, and remove the backbones. Make half a pint
of French batter, pour half of it into a greased frying-
pan, lay in the bloaters with a little mustard rubbed
over them, pour in the rest of the batter, and fry.
Broiled Mackerel, whole.
Empty and cleanse a large fresh mackerol, opening
it as little as possible ; hang it in a cool air till stiff.
Make an incision with a sharp knife the whole length
of the fish on either side of the backbone, and with a
feather put in some cayenne and fine salt mixed
with a few drops of pure salad oil. Lay the fish,
wrapped in thickly buttered writing-paper, over a
moderate fire on a well-heated gridiron which has
been rubbed with r/uet ; loose it gently should it stick,
and when done equally on both sides turn the back
to the fire. Half an hour will broil it well.
D
34
BREAKFAST DISHES .
Beef Olives.
Cut the beef into thin slices. Mix four table*
spoonfuls of breadcrumbs with half^ a teaspoonful
of pepper, half ditto of mixed herbs, a finely chopped
onion, two teaspoonfuls of chopped parsley; finely
chop some fat bacon ; roll up the mixture in the
slices of beef and tie securely, then make hot in the
oven or in a frying-pan. Serve olives on fried toast.
Calf’s Head.
Scald the skin off a large head, clean it nicely, and
take out the brains. Boil it tender enough to remove
the bones; then have ready a good quantity of
chopped parsley, salt, and a good quantity of pepper ;
mix well, season it highly with these, lay the parsley
in a thick layer, then some thick slices of fine ham,
then the yolks of six nice yellow eggs stuck here and
there about. Boll the head quite close, and tie it as
close as possible ; boil it, and lay a weight upon it.
Stewed Eels.
.
Clean and skin the eels, season with salt, cloves,
pepper, and mace ; put into a small stew-pan with
very strong beef gravy, port, and an equal quantity
of Madeira. It must be covered close ; stew till quite
tender, take out the eels and keep hot while you boil
up the liquor with one or two chopped anchovies
and some flour and butter ; strain the gravy through
a sieve and add lemon juice. Serve with sippets of
bread and horseradish if liked
BREAKFAST DISHES.
35
Fried Herrings.
Serve them a light brown with fried sliced onions.
Hot Crab.
Pick the meat out of a crab, clear the shell from
the head ; then put the meat, with a tiny pinch of
nutmeg, salt, a good bit of pepper, three spoonfuls
of vinegar, some breadcrumbs, and a good bit of
butter, into the shell again, set it before the fire, and
brown with a salamander. Serve dry toast to eat
it on.
Scalloped Cod or Lobster.
The remains of boiled cod must be cleared of
bones and mixed with a cup of milk, one dessert-
spoonful of flour, some anchovy sauce, one teaspoon-
ful of vinegar, a very little mustard, a little cayenne,
a little black pepper, and some pieces of butter.
Grease some scallop-shells, put in the mixture, grate
breadcrumbs over, and bake a nice brown for three-
quarters of an hour.
Bloaters and Crumbs.
Cut off the head and tail of a bloater, split it open,
and take out the backbone; sprinkle it with two
spoonfuls of breadcrumbs, half a teaspoonful each
of dry mustard and chopped parsley, a little onion, a
few drops of Yorkshire relish. Put four pieces of
butter on the top of bloater, and cook in an oven or
before the fire.
36
BREAKFAST DISHES.
Egg Kromeskies.
Boil hard four eggs, take off the shells, cut foui
thin slices of lean bacon eight inches long and three
wide. Take two tablespoonfuls of breadcrumbs
mixed with one ditto of chopped parsley, one of
finely chopped onion, some pepper, and a teaspoonful
of mixed herbs ; sprinkle this mixture on the four
slices of bacon, place an egg in each, and roll up ;
tie with a piece of string, or put a little skewer
through each. Put in an oven for three-quarters of
an hour.
Sausages and Artichokes or Vegetable
Marrow.
Wash and boil two pounds of Jerusalem artichokes
the same as potatoes, peel them ; put one pound of
sausages in boiling water and let them cook fifteen
minutes. Lay the sausages in a very hot dish, and
put the artichokes round them. Put a piece of
butter the size of an egg into a saucepan ; when it is
melted add two tablespoonfuls of flour, stir well, and
then pour in slowly a pint of milk, a finely chopped
onion, and some salt. Pour oyer sausages and
artichokes.
Oatmeal Porridge and Hominy.
Have the water boiling oyer a good fire with some
salt in it, take a handful of meal and sprinkle it in
boiling water, stirring well with a large spoon. Then
let it boil, for oatmeal three hours, and for hominy
twenty minutes to half an hour (if coarse, longer). It
BREAKFAST DISHES.
37
should be now thick enough to serve, that is, just
so stiff as not to run. In two or three minutes it
may be turned into a dish and served without a
cover. It is best eaten with cold milk or cream
poured on it by degrees, and a little salt.
Muffins or Tea-Cakes.
Half a teaspoonful of tartaric acid, half a tea-
spoonful of bicarbonate of soda rubbed into a pound
of flour, two ounces of butter worked into the flour,
one egg well beaten, half a pint of cold new milk
poured into a hole made in the flour j add salt, and
bake in a tin for twenty minutes.
Shrimp Pie.
Pick a quart of shrimps ; if they are very salt season
them with only mace and a clove or two. Mince three
anchovies, mix these with the spice and some black
pepper, and then season the shrimps. Put some
butter at the bottom of the dish and over the shrimps,
with a glass of sharp white wine and a few drops of
lemon juice. The paste must be light and thin.
Very little time serves to make this dish.
Eggs en Caisse.
Make some small paper boxes, butter the bottom,
half fill with following mixture: stale breadcrumbs,
butter, minced parsley, salt, and cayenne ; break an
egg into each box, cover with breadcrumbs till the
box is quite full. Put them on a gridiron for three
minutes or in an oven. Serve very hot.
33
BREAKFAST DISHES.
Indian Pillau.
Boil nee in plenty of water for twenty minutes, so
that the water drains off easily, leaving the grains
whole and with some degree of hardness ; then stir
in some butter to make the grains separate easily
add pepper and salt. Garnish the pillau with hard-
boiled eggs cut in quarters, and with a fringe of
onions fried very dry.
Curried Macaroni.
Cut up two onions, fry them in some fat, add a
tablespoonful of curry-powder, ditto vinegar, ditto
sugar, one chopped apple, a teaspoonful of salt ; add
one pint and three-quarters of water and boil in it
slowly half a pound of macaroni till quite tender,
and serve very hot.
Corn-flour Cakes.
Beat two ounces of butter into a cream, add a tea-
spoonful of salt. Beat two eggs well, and stir into
the mixture a quarter of a pound of corn-flour and a
tablespoonful of flour. Pour the mixture into a well-
greased cake-tin, or on a flat baking-tin divided into
small cakes. Bake from fifteen to twenty minutes in
a hot oven. "When the cakes are taken out slant
them against a plate to prevent them from getting
heavy.
Pigs’ Trotters.
Take some pigs’ trotters, wash them well, and put
them in a stew-pan with enough cold water to cover
them, and when it boils take the stew-pan off, strain
BREAKFAST DISHES.
39
off the water, and put the trotters into a basin of cold
water. Put the trotters into two quarts of water in
the stew-pan, with a tablespoonful of vinegar and a
tablespoonful of salt, and stir in some smoothly mixed
flour and water (an ounce of flour and a tablespoonful
of cold water). Put the stew-pan over the fire till it
just boils, and then set it on one side to simmer once
for four hours. Serve the trotters on a hot dish with
a good white sauce.
Cheese Trifles.
Put some very thin puff-paste in patty-pans, mix
one ounce of grated Parmesan cheese, pepper, cay-
enne, the yolk of an egg, and one tablespoonful of
cream ; whisk the white, stir in, place in the patty*
pans, and bake in a quick oven for ten minutes.
Stuffed Tomatoes.
Take four large tomatoes- wipe them, put them on
a plate, and cut off a small roimd from the top with
a sharp knife and as much of the inside as can be got
at, leaving the sides of the tomato entire. Chop some
ham, the inside of the tomato, some red and black
pepper, a little salt, some vinegar, a teaspoonful
of sugar, three onions chopped very fine, and a sprig
of thyme. Put all these into a saute-pan over the
fire and stir the contents with a spoon until they
are reduced (about ten minutes). Pass it all through
a hair sieve, and fill the tomato walls with the mix-
ture. Put them into a hot oven on a dish in which
they can be served, with a piece of butter on each
tomato, and slightly cook. Serve very hot.
40
BREAKFAST DISHES.
H^rd-boiled Eggs and White Sauce.
Hard-boil six fresh eggs, quarter, and place them
on a dish. Make a white sauce by putting half an
ounce of butter into a stew-pan, and when it is melted
put in one ounce of flour, stirring it well for ten
minutes ; then add one gill of cream and half a tea-
cupful of milk. Take one dozen button mushrooms
and peel them and wash them, put them in a stew-pan
with a piece of butter the size of a nut, squeeze over
them a teaspoonful of lemon juice and a tablespoonful
of cold water ; put it on the fire and just bring it to a
boil, first adding minced parsley and salt to taste.
The sauce is then strained over the hard-boiled eggs,
and the dish is served very hot. If more sauce is
needed, use a little white stock to mix with the other.
Sardines on Toast.
Cut some toast into long pieces the length of a
sardine and a trifle wider; butter, spread with anchovy
paste ; split a sardine and take out the backbone, lay
a half on each piece of toast, and heat through.
Oatmeal Cakes.
Melt three ounces of lard in a saucepan. Take
seven ounces of flour and three ounces of oatmeal, a
tablespoonful of salt, and a quarter of a teaspoonful
of carbonate of soda ; mix with a spoon, stir in the
melted lard. Break an egg into a tablespoonful of
water and beat together. Pour this into the flour
mixture and stir well together. Turn the paste on a
board. Poll out the paste as thin as required ; put
on to a greased baking-tin. Bake for twenty minutes
in a hot oven (240° at oven door), ■ .
BREAKFAST DISHES
4i
Pork Cutlets and Anchovy Sauce.
Grill six delicately cut pork cutlets and serve in a
not disk, with, anckovy sauce in tke midst of them.
Stewed Jack.
Well wash tke jack in salt and water, cut it into
tkick skces. Boil kalf a pint of stock, and when it
boils put tke jack in, and tken let it boil for ten
minutes; add a teacupful of claret, one large
tablespoonful of anckovy sauce, a lump of butter
tke size of an egg, two teaspoonfuls of ketckup, one
of lemon juice, one small lump of sugar. Thicken
witk a little flour, and keep tke stew-pan well
ekaken for five or seven minutes.
Hot Scones.
One pound of flour, one saltspoon of carbonate of
soda, one ounce of salt, and enough buttermilk or
sour milk to make a dough. This makes eight
scones. Cook tkem in a frying-pan or on a griddle
over tke fire.
Maftre d’H6tel Kidneys.
Plunge some kidneys in boiling water, open tkem
down tke middle without dividing them altogether,
and peel. Pass a skewer through tkem to keep tkem
open, pepper well, salt, and dip tkem in melted
butter. Broil tkem over a clear fire, cooking tke cut
side first ; remove tke skewers, put a little piece of
maitre d’ hotel butter into tke hollow of each kidney,
and serve very hot.
42
BREAKFAST DISHES.
Maitre d’H6tel Butter.
Chopped parsley beaten up in butter, a little lemon
juice and salt, and plenty of black pepper.
Breakfast Cake (Anchovy).
One cup of rice boiled quite soft in water. When
cold stir a tablespoonful of flour into rice, and a
lump of butter, two eggs, and some anchovy sauce.
Well mix, and bake a light brown in a tin plate.
Spatchcock.
Split a fowl in halves through the middle of the
breast and back ; pepper and salt it, rub it over with
butter; grease a gridiron, and broil it over a clear, \
bright Are. Put a lump of butter on a hot dish
before the fire, let it dissolve; lay the fowl on a
round of toasted bread, pepper and salt it, and serve
very hot.
Curried Mincemeat.
Slice an onion and fry it in butter. Soak a slice
of bread in milk, and grate eight sweet almonds;
beat two eggs into half a cupful of milk, and mix
the whole well together, with half a pound of minced
meat, a small lump of butter, and a tablespoonful of
curry-powder. Pub a pie-dish with butter and the
juice of a lemon. Bake in a not too hot oven for
half an hour.
BREAKFAST DISHES.
43
Stewed Ducks’ Giblets.
Well -wash, the giblets, divide the pinions and the
neck, bead and gizzard, put them into a stew-pan,
with a bunch of savoury herbs, one onion, two cloves,
fourteen peppercorns, some ketchup, a piece of butter
as big as an egg, and half a pint of stock. Set the
pan over a gentle fire to stew till the giblets are
tender, then thicken the gravy with a piece of butter
rolled in flour; add a glassful of white wine just
before serving, boil it up and pour over the giblets.
Broiled Pheasant.
Cut the legs off at the first joint, cut up the bird.
Put the pieces into a frying-pan with a little lard ;
when browned on both sides and half done through,
take them up and drain them, brush them over with
egg, dip them in breadcrumbs well seasoned with
salt and cayenne, broil for ten minutes, and serve
with mushroom sauce.
Beef and Onion Fried in Slices.
Cut some slices of cold roast beef and one large
onion, fry them a nice brown in a quarter of a pound
of butter ; turn the pan round frequently to prevent
the meat from burning. Then boil up half a pint of
beef broth, well seasoned with pepper, salt, and a
little mustard. Pour over the meat and serve as hot
as possible.
Croquettes of Brains.
Blanch a calf’s brains, and beat them well together
with a spoonful of sage-leaves chopped very fine,
44
BREAKFAST DISHES.
seasoned with pepper and salt. Mix them with bread-
crumbs soaked in a little milk and a well-beaten
egg. Make into balls and fry for ten minutes in
butter.
Veal Rolls.
Cut some thin slices off a fillet of veal, hack them
with a knife, rub them over with the yolks of eggs,
lay some veal forcemeat over them, roll each up tight,
and tie it with a thread. Brush them over with tho
beaten yolks of eggs and sprinkle with breadcrumbs ;
lay them in a buttered dish, and bake in a quick
oven half an hour. Boil up a pint of brown gravy
with some pickled mushrooms in it, pour round the
rolls, and serve very hot.
Pig’s Cheek.
Boil a pig’s cheek for three-quarters of an hour,
cover it with breadcrumbs, and brown them or
glaze it.
Rice Bread.
Boil half a pound of rice in three pints of water
till the whole is quite thick ; mix yeast as well as
six pounds of flour to form the dough. Bake one
and a half to two hours.
American Breakfast Bread.
Heat one third of a quart of milk, and scald it with
half a pint of flour. When the batter thus made is
cool, add the rest of the quart of milk, a teacupful
of yeast, a dessertspoonful of salt, and flour enough
to make a stiff paste. Knead it on a paste-board till
BREAKFAST DISHES.
45
it is very fine and smooth.. Let it rise all night. Bake
in the morning half an hour.
Potato Bread.
Boil two and a half pounds of nice mealy potatoes
till floury ; rub and mash them smooth ; then mix
them with sufficient cold water to let them pass
through a coarse sieve. Mix this paste with yeast
and then add it to the flour. Set it to rise, well
knead it, and make it into a stiff, tough dough.
Breakfast Rolls.
Take half a pound of flour and rub two ounces of
butter into it, add one ounce of salt and mix it with
one beaten egg. Bake for three-quarters of an hour.
Water Cakes (Breakfast).
Mix two ounces of butter with one pound of flour,
a pinch of salt, and a pint of cold water. Bake for
fifteen minutes.
Birds’ Nests.
Four eggs, boil for ten minutes ; warm half a pint
of rich brown gravy. Take off the eggshells and
brush the eggs over thickly with a forcemeat prepara-
tion ; put a little butter in a stewpan and fry them,
pour gravy over them, and serve very hot. Force-
meat to be made of breadcrumbs, beef suet chopped
very fine, parsley, grated lemon peel, pepper and
salt, and bound with the beaten yolk of an egg.
46
BREAKFAST DISHES.
Scalloped Mussels or Cockles.
Clean tlie shells well with repeated washings, hut
do not keep them long in water. Stew them in a
small quantity of boiling water ; when the shells
open they are done. The saucepan should be covered
and shaken continually. In boiling mussels put a
silver spoon in with them, and if it turns black do not
eat them. Pick them out of their shells and save
the liquor that runs from them ; pick out the haiiy
appendage to be found at the root of the tongue.
To the pint of mussels put half a pint of the saved
liquor ; put in a blade of mace, thicken with butter
rolled in flour, let them stew gently a few minutes.
Serve in scallop-shells very hot, with browned crumbs
on the top.
Bread and Milk.
Cut the bread into dice, put them into a basin ; boil
the milk, and when boiling pour it over the bread.
Cover the cup up for five minutes, and then stand it
before the fire for five more. Sugar to taste.
Egg Toast.
Put the yolks and whites of four eggs with four
ounces of clarified butter ; beat them well together,
then stir it over the fire in ‘ the same direction till
mixed. Make a round of thin, delicate toast, well
butter it, and salt and pepper it. Put the mixture on
it and serve very hot.
Turbot Loaves (or American Oyster Loaves).
Take four round breakfast rolls, four ounces of
butter ; take a circular piece out of the top of each
BREAKFAST DISHES.
47
roll and extract the crumb. Then put half a dozen
oysters and some cold turbot (with the oysters’
liquor) into a stew-pan with twTo ounces of butter, a
teaspoonful of pepper, salt to taste, a teaspoonful of
anchovy paste, and half the crumb from the loaves.
Let them simmer for six minutes, and stir in a table-
spoonful of cream. Fill directly the holes in the
loaves. Fit the tops on again, and put them in an
oven to crisp. Serve on a napkin.
Fried Beef Kidney and Onion.
Take a beef kidney, cut it in slices, not too thick,
and let them soak in warm water for two hours and
a half, changing the water twice to thoroughly cleanse
them. Dredge a very little flour over these slices,
and fry a nice brown in three ounces of butter ; add
some slices of onion or not, as preferred, seasoning
them well with pepper, salt, and mustard. Arrange
them in a circle round a dish, and stir a teaspoonful
of tomato sauce into a quarter of a pint of good
gravy with a lump of sugar in it.
Fillets de Boeuf aux Truffles.
Cut out the inside of a sirloin of beef, beat it well
to make it tender, cut it in slices, trimming them
neatly ; lay them in oil and let them soak for ten
minutes, then fry in butter. Chop up some parsley,
lemon thyme, half a shallot, and slice some truffles
(that have been previously cleaned and brushed,
boiled for twenty minutes in some good stock, quarter
of a pint and half a pint of white wine, pepper and
salt), and add fifteen drops of vinegar. Lay the herbs
in the middle of the dish and the fillets round, and
the truffles round the fillets.
48
BREAKFAST DISHES.
Broiled Beef Palates.
They take one hour to simmer (wliicli can he done
overnight); five minutes to broil. Wash and soak
three palates and boil them until tender, removing
the skin ; then put them in a stewpan with a pint
and a half of new milk, pepper, salt, clove, shallot,
a bunch of thyme and parsley, and a lump of butter
rolled in dour. Let the whole simmer slowly for ono
hour ; then take them out, brush the palates over
with the yolk of a beaten egg, dip them into bread-
crumbs and boil them lightly. Place them on a very
hot dish, and serve with a piquant sauce.
Bombay Ducks, or Mummalon Fish.
To be bought in tins at two shillings and three
pence a tin, imported by Dickinson Brothers & Co.,
London. The fish are toasted very crisp and served
on pieces of hot buttered toast about two and a half
inches wide and one and a half square. Served very
hot.
Fried Trout.
Thoroughly clean and remove the gills, brush them
over with the yolk of a well- beaten egg, dip them
into breadcrumbs, and fry in hot fat till a fine brown.
Garnish with sliced lemon.
Lamb’s Fry.
Take one pound of lamb’s fry, boil it for about a
quarter of an hour, then drain it dry. Brush it over
with the yolk of a beaten egg, then cover with bread-
crumbs, seasoned with minced parsley, pepper, and
salt. Pry it till it is a nice colour, i.e. five minutes,
and serve with fried parsley on a folded napkin.
BREAKFAST DISHES.
49
Grilled Kidneys and Lemon Juice.
Cut four kidneys nearly in halves, grill them on a
well-greased gridiron. When done, put on each
some chopped onion, parsley, butter, and lemon juice,
pepper and salt.
Apple Fool,
Put your apples into a stew-pan with half the
measure of water. When they are quite soft drain the
water from them and press them with the back of a
spoon through a colander ; sweeten, and flavour with
a little lemon juce. Put a quart of milk over the
fire beaten up with the yolks of four eggs, stir it over
the fire till it begins to simmer ; then let it cool a little,
and add half a pint of cream ; stir it gradually into
the cold apples. Let it stand till cold, and serve it.
Strawberry or Apricot Fool.
Press the fruit (whether tinned or jam) through
a hair sieve, simmer some milk with the yolk of one
egg beaten up in it ; add the cream when cooling, and
stir it all gradually into the cold fruit.
Salsify.
Scrape the satisfy quite white, and throw it into a
pan of boiling water, with a good lump of salt and
some lemon juice. When it is tender put it to drain ;
then cut it into pieces and dip it in batter and fry a
light brown. Serve fried parsley with it. Make
the batter of one egg, a little flour, pepper, salt, mace,
end nutmeg.
50
BREAKFAST DISHES.
Reindeer’s Tongues,
Soak tliem for three hours in cold water, and then
expose them to the air. This must be done three
times. Then scrape them very clean and put them
into a stew-pan of cold water and bring them gradually
to a boil. Let them simmer slowly, skimming them
carefully all the time. Serve on a table napkin.
Red Mullet Baked.
Fold each mullet in well-oiled paper, tie the ends,
pass the string over them, and bake in a small dish
in a moderate oven twenty-five minutes. Make a
sauce of the gravy that comes from the fish, a piece
of butter, a little flour, a glass of port or sherry, a
teaspoonful of anchovy sauce, and the juice of half a
lemon. Boil it and serve separately from the fish,
which are to be served in their paper cases.
Broiled Trout.
When the fish is thoroughly cleaned, wipe it dry
in a cloth and tie it round with thread (to preserve
its shape). Melt a quarter of a pound of butter with
a tablespoonful of salt, and pour it over the trout till
quite covered ; let’ it remain in it for five minutes,
then take it out and place on a gridiron over a clear
fire, and let it cook gradually for fifteen minutes-.
Sheep’s Tongues Stewed.
Put the tongues into cold water and let them boil
till tender enough to remove the skins. Then split
them and lay them in a stew-pan with enough good
gravy to cover them. Chop some parsley, some
BREAKFAST DISHES.
5i
mushrooms, and onion finely, work a lump of butter
with it, and season with pepper and salt to taste ; add
it to the gravy and stew till tender, then lay them in
a dish, strain the gravy, pour it very hot over the
tongues, and serve.
Veal and Potato Rissoles.
A few mashed potatoes, some cold veal or chicken,
hard-boiled eggs. Chop as much meat as you
require and mix it with three-quarters of a pound of
mashed potatoes, two hard-boiled eggs minced fine.
Add chopped parsley, a little lemon juice, pepper,
and salt. Mix with the yolk and white of an egg
beaten separately, the white to a stiff froth. Make
into balls, roll in the yolk of an egg, and brown in a
Dutch oven before the fire.
Cow’s Heel Fried.
Cow’s heel to be thoroughly washed, cleaned, and
scalded ; cut it into pieces about two inches long and
one wide ; dip them into the yolk of a beaten egg,
cover them with fine breadcrumbs mixed with chopped
parsley, cayenne pepper, and salt. Fry in boiling
butter, and arrange prettily on a hot dish.
Beef Fritters.
Mix to a smooth batter ten ounces of flour with a
teacupful of water ; warm two ounces of butter and
stir into the flour, with the whites of two eggs whisked
to a stiff froth. Shred the well-seasoned beef as thin
and small as possible, and add it to the batter. Mix
all well together, and drop it into a pan of boiling
lard. Fry on both sides.
52
BREAKFAST DISHES.
Ox Tails.
The upper half of two ox tails. Cut the tails in
pieces about three inches long ; stew them for a
long time till they are very tender. Skim the gravy
well, stand the pieces of tail upon a dish, and pour
the gravy over them. (For a breakfast dish the
tails must be stewed overnight and warmed up in
the morning.) Time, three hours and a half.
Potted Hare.
Hang up a hare for about a week, then case it and
cut it in quarters. Put it into a stone jar, season it
with cloves, mace, pepper, and salt, put a pound of
butter over it, and bake it four hours in a slow oven.
When done, pick meat from the bones, pound it in
a mortar with the butter it was baked in (skimmed
clean from the gravy). Pound it till it becomes a
smooth paste ; season it to taste. Press it down in
the pot and pour clarified butter over it.
Grilled Kippered Salmon.
Cut some dried salmon into narrow pieces about
two inches wide and four long, broil them over a
clear fire ; then rub them over with fresh butter,
seasoned with lemon juice and cayenne. Serve very
hot.
Deviled Oysters.
Open enough oysters for the dish required, leaving
them in their deep shells and their liquor ; add a little
lemon juice, pepper, salt, and cayenne ; put a small
piece of butter in each, and place the shell on a grid-
iron over a clear fire and broil for three minutes,
gerye op a, napkin with bread au<l butter.
BREAKFAST DISHES .
S3
Deviled Hot Meat.
Cut some cold meat in slices and tlien rub it with
the following mixture : a tablespoonful of ketchup,
one of vinegar, two of made mustard, one of salt, and
two of butter, four table spoonfuls of cold gravy, one
of currypaste ; mix all as smooth as possible. "When
rubbed with the mixture put it to the grill before a
good fire. Take what is left of the sauce and make
it warm, and pour over the grill before sending it to
table.
Filleted Soles.
One pair of large soles filleted. Put them to boil
in a little salt and water for a few minutes ; keep
them quite straight. Make a sauce consisting of
melted butter, twelve oysters, a few shrimps, one
large spoonful of anchovy sauce, and two of capers
chopped. Stew them in the sauce for five minutes,
and serve with the sauce over them.
Breakfast Cakes.
Take three ounces of butter and rub it into one
pound of flour ; take a small cupful of new milk,
one teaspoonful of brewers’ yeast, a small piece of
butter. Bake in a hot oven.
Mushrooms in Cream.
Put some cream in a white-lined saucepan, season
it with salt and pepper, and let it just boil. Prepare
some mushrooms, and when the cream boils rub salt
over them and some pepper, and put them into the
saucepan with the cream. Boil all together for four
minutes. Serve very hot.
54
BREAKFAST DISHES.
Deviled Biscuits,
Take some milk biscuits, soak them in clarified
butter or oil. Then rub them with a little curry-
powder, ketcliup, some salt and pepper. Toast them
on a gridiron over a clear fire. Serve very liot.
Tomatoes Scalloped.
Put six tomatoes through a sieve, add one cup of
breadcrumbs, one teaspoonful of sugar, one of salt,
one of pepper, a piece of butter the size of an egg.
Butter a scallop-dish and bake in a quick oven.
American Waffles.
Boil one cup of rice quite soft. Take two table-
spoonfuls of flour, two eggs, two tablespoonfuls of
milk ; beat to a smooth \iaste ; keep till cold. Well
grease the waffle-irons, pour in some of the mixture,
and when done on both sides put on a warm plate and
butter. Serve them very hot.
A Potato Souffle.
Mix into a smooth paste four dessertspoonfuls of
well-boiled potato and one of flour with milk ; then
pour in the rest of the pint, salt and pepper it, and
then put it into a very clean stew-pan with an ounce
and a half of fresh butter. Stir it over a clear fire
until it is of the consistency of cream, then add the
yolks of six well-beaten eggs, and then stir in the
whites. When whisked stiff enough to bear the
weight of an egg, pour it into the souffle-dish, and
bake it in a moderate oven. When done, hold a
salamander over it for a few minutes, and serve with
a napkin pinned round the mould.
BREAKFAST DISHES.
55
Broiled Lobster.
After the lobster is boiled split it from bead to
tail. Take out tbe uneatable part, lay it open, put
pieces of butter over tbe meat, sprinkle it with pepper,
salt, and cayenne, and a spoonful of tbin melted
butter to moisten it. Set tbe shells on a gridiron
over bright coals until nicely heated through. Serve
in the shells on a napkin.
Fried Skate.
Brush some pieces of skate over with the yolk of
an egg, season it with salt, cover it with breadcrumbs,
and fry a nice brown. Serve on a hot table napkin
with shrimp sauce. .
Mackerel Stewed.
Take two mackerels, raise each fillet from the
mackerel in two, and lay them in a stew-pan with two
ounces of butter previously melted with a little flour,
cayenne, salt, black pepper, and the rind of half a
lemon. Shake the stew-pan over the fire for a few
minutes, turning the fillets. Then pour in slowly
nearly half a pint of port wine, with a tablespoonful
of Worcester sauce and a little mace ; boil up and
pour over the fish.
Lobster Scallops.
The flesh of a boiled lobster must be cut in neat
pieces. A white sauce made of milk, butter, and
flour, with a dessertspoonful of anchovy sauce stirred
in, some nepaul and black pepper, a teaspoonful of
vinegar. Put this sauce on the fire till it boils, then
off the fire add the beaten yolk of an egg and half a
pint of cream. Pat in the pieces of lobster. Heat
56
BREAKFAST DISHES.
altogether over trie fire, hut do not allow the mixture
to boil, stirring gently all the time. Put in some
scallop shells or the empty lobster shells of the tail
and head : cover with breadcrumbs and place a minute
or two in an oven, or brown the crumbs with a sala-
mander. Serve very hot, on a napkin, with fried
parsley.
Veal and Potato Rissoles.
Chop your cold veal very fine, and mix about two-
thirds of the quantity of mashed potatoes and one or
two hard-boiled eggs minced fine ; season with pepper,
salt, and a little lemon juice. Mix together with the
yolk and the white of an egg beaten separately, the
white to a stiff froth ; make into balls, and brown
them in a Dutch oven before the fire for eight
minutes.
Madras Anchovy Toast.
Put a piece of butter upon a very hot plate ; add
the well-beaten yolks of two eggs, cayenne pepper
to taste, a teaspoonful of sherry or champagne, a
teaspoonful of anchovy paste ; mix well, soak hot
toast in it, and serve very hot. Toast ought to be
rather thick.
Cold Duck Stewed with Peas.
Cut the duck into neat pieces and season with
cayenne pepper and salt, with the peel of half a
lemon minced very fine. Put it in a stewpan, pour
over it three-quarters of a pint of good gravy, and
place it over a clear fire to become very hot but not
boil. Boil a tinful of green peas in boiling water,
drain them on a sieve, stir in a large piece of butter
mixed with flour; just warm the stew-pan over the
fire, pile the peas in the centre of a dish, and arrange
the pieces of duck round.
BREAKFAST DISHES .
57
Lamb Chops.
Cut chops from a loin of lamb, let them be three-
quarters of an inch thick. Broil over a clear fire ;
when done season with pepper and salt. Serve in a
dish garnished with fried parsley.
Apple Jelly.
Take a peck of apples, quarter them, and take out
the cores ; put them into a preserving-pan with one
gallon of water, and let them boil moderately till the
pulp will run. Then run the pulp through a jelly-
bag or cloth ; weigh the juice, and boil it rapidly for
fifteen minutes. Draw it from the fire and stir into
it until entirely dissolved an equal weight of finely
sifted sugar. Then boil for twenty minutes longer,
until it jellies strongly in the spoon. It must be
perfectly clear from scum. Then pour it into glass
jars. It ought to be pale and transparent.
Suet Pudding.
Put one pound of flour and half a pound of beef.suet
into a basin, a teaspoonful of salt, and one dessert-
spoonful of Goodall’s baking-powder, and sufficient
milk or water to make the materials into a thick
paste. Mix all well together, tie up the paste in a
floured cloth, and put into boiling water, and keep
boiling for two hours. When the pudding is cold,
cut it in slices and brown in a frying-pan. Serve in
a hot dish for breakfast.
Normandy Pippins.
Take eight Normandy pippins, strew a half-pound
of moist sugar over them, and pour enough cider (or
58
BREAKFAST DISHES.
water) to cover them completely. Set them in the
oven the last thing at night. Add a little more water
and sugar, and hake for half an hour.
Baked Pears.
Take twelve pears, peel them, and cut them in
halves ; cut a lemon in thin slices, and lay the pears
and lemon in layers in a bright block tin, with a
cover to it, putting a clove here and there, and
strewing the sugar over each layer. Pour enough
water to cover the pears completely, set the cake tin
in a slow oven, and bake about five hours.
Tea-Cakes.
Mix two and a half pounds of very fine dry bread-
crumbs, with four ounces of melted butter, and the
beaten yolks of five or six eggs, two teaspoonfuls of
sugar, and a teaspoonful of salt. Chop a few
blanched almonds, and add. Lastly stir in the beaten
whites of the eggs. Bake in patty-pans. If less
quantity is required, use everything in like proportion.
Anchovy Paste.
That made by C. Osborne of London, “ Patum
Piperium, or Anchovy Paste,” recommended by
author as the very best made, and sold in earthenware
pots. To be got of J. A. Bovill & Co.
Pate de foie Gras.
In china pots, “ Pate de foie Gras ” made by J. G.
Hummel, Strasbourg, to be bought in London of J. A
Bovill & Co., 29a, Upper Gloucester Place, N.W.
BREAKFAST DISHES.
59
Fresh Herrings Stuffed.
Take six fresh herrings and open them down the
back ; take out the hone and take off the head. Put
a little piece of veal stuffing in each, and roll them up.
Lay small pieces of butter over them, and hake in a
quick oven fifteen minutes,
Pheasant or Chicken Souffle.
Mince the meat hy putting it through a sausage-
machine twice. Take a cupful of breadcrumbs, half
a pint of good strong stock, put into a stew-pan, and
boil until it leaves the pan clean ; then stir in the
yolks of three eggs, . pepper and salt six finely
chopped mushrooms, two finely chopped truffles, and
a large spoonful of chopped parsley. Whip up the
whites to a stiff froth, and when the mixture is cold
stir them lightly into it. Line the mould with
buttered paper before you put the mixture into it.
Potted Eggs and Anchovy.
Boil five eggs hard, run the yolks through a sieve,
mix anchovy sauce to taste, and pound it in a mortar.
Put it in a shape and decorate with parsley.
Toasted or Grilled Kippered Salmon.
Toast or grill the salmon ; place it in a basin with
the outside downwards, pour boiling water over it ;
repeat the process if very salt. Place it on a dish
the right side uppermost, and spread butter on it.
Put the dish in front of the fire and serve very hot.
Altogether it takes ten minutes to cook.
6o
BREAKFAST DISHES.
Curried Sweetbreads (excellent).
Have ready some good white stock, add one fried
onion, a tablespoonful of vinegar, salt and sugar to
taste, and a tablespoonful of curry powder. Rub
two ounces of butter into this gravy (about three-
quarters of a pint) rolled in flour sufficient to make it
nice and thick ; cut up your sweetbreads into pieces
two inches square, and stew in the gravy for about
thirty-five minutes.
Baked Tomatoes.
Take eight tomatoes, scald them in boiling water,
cut them in thick slices without removing the stem ;
rub the sides of a pie-dish with butter and lay in the
slices of tomato ; season well with pepper and salt,
add two teaspoonfuls of Groodall’s Yorkshire Relish,
cover with breadcrumbs and scatter some lumps of
butter over the top, and bake for thirty minutes.
Perriwinkle Patties.
Mince some perriwinkles previously simmered, not
boiled, and taken out of their shells, add a little
lemon juice, some pepper and salt to taste, moisten
with a little stock, and a tablespoonful of cream.
Make a good puff-paste, roll thin and cut into round
pieces, put the paste in patty-pans, the mixture on
it, and cover again with paste. Brush with the yolk
of an egg.
Hot Cross Buns.
Mix with two pounds of fine flour half an ounce of
allspice and half a pound of fine moist sugar. Make
BREAKFAST DISHES.
61
a hole in the centre and stir in half a gill of yeast
and half a pint of lukewarm milk. Cover the pan
and let it rise two hours. Then dissolve half a pound
of butter, stir it into the other ingredients, and add
some more warm milk if necessary to make a soft
paste. Set to rise for an hour more. Then shape
the buns and place on a buttered tin, and put in a
warm place till they have risen double their original
size. Make a cross on each with a knife, bake in a
hot oven, and when done brush them over with milk
when taken out.
Brawn.
Clean and wash a pig’s head of six or seven
pounds, and put it into a stew-pan with two pounds
of lean beef ; cover with cold water and boil until the
bones are easily removed, skimming often. Mince
the beef and head as fine as possible, but don’t let it
get cold, season with five cloves, a lot of pepper, salt,
and cayenne. Stir briskly together, and put into a
cake-mould, with a heavy weight on the top. Let it
stand for six hours. Dip the mould in boiling water
when required, and turn the brawn out on a dish.
Decorate with green parsley, and serve cold.
Graham Cakes.
One pint of sour milk, one beaten egg, one tea-
spoonful of soda, one of salt, and enough Graham
flour to make a batter. Bake in gem tins or patty-
pans.
Rice and Meat Balls.
One cupful of cooked rice, one cupful of finely
chopped pork, one apple finely chopped, a little sago
62
BREAKFAST DISHES.
chopped, some salt and pepper, half a cupful of milk,
one egg, and two tablespoonfuls of butter. Boil
milk before adding meat, rice, and seasoning; add
the egg last of all when almost cold. Shape into
balls and fry.
Aspic Jelly.
Stew two pounds of knuckle veal or mutton, put
the meat into a stew-pan that shuts very closely, with
two slices of ham, a bunch of sweet herbs, a blade of
mace, one onion, the peel of half a lemon, a tea-
spoonful of bruised Jamaica pepper, the same of
whole pepper, salt to taste, and three pints of water.
As soon as it boils skim it clean and let it simmer
till quite strong and rich ; dissolve one ounce of isin-
glass in it when boiling. Strain it, and when cold
take off the fat with a spoon. Then lay over it a
clean piece of blotting-paper, and remove all parti-
cles of grease. When cold boil it a few minutes
with the whites 'of two well-beaten eggs and their
shells. Take it off the fire, let it stand to settle, and
pour it through a jelly-bag into a plain mould or
basin that has first been dipped in water. Let it
stand all night, and next morning turn it out of the
mould by dipping the bottom in cold water. Orna-
ment with green parsley and serve on a dish.
Cold Mutton Sliced and Fried with Bacon,
Cut some cold mutton in slices, dredge a little
flour over each slice, seasoning each slice with mush-
room ketchup, pepper, and salt. Fry some bacon, and
the slices of mutton in the bacon fat. Arrange
alternately round a dish.
BREAKFAST DISHES,
63
Baked Haddock.
Thoroughly dry and clean the haddock, fill the
inside with veal stuffing, sew it up, and curl the tail
into its mouth. Brush it over with egg, and strew
breadcrumbs over it. Set it in a warm oven to hake
for about half an hour ; hut a Dublin Bay haddock
will require double that time.
Shortbread.
Add four ounces of sugar to one pound of flour,
and into it rub one pound of butter. Boll out thick
and bake thirty minutes.
Baked Mackerel.
Clean the fish well, stuff it with breadcrumbs,
oysters or shrimps, chopped onions, and parsley ; mix
well together with butter, stuff the fish, putting some
stuffiing over the outside. Bake in a warm oven.
Stewed Macaroni,
Put half a pound of macaroni into a stew-pan with
some salt, and well cover it with water ; simmer till
quite tender, taking care to preserve the form, and
when done strain it through a sieve. Mince the
white meat of a cold fowl and some slices of ham
very fine, season with pepper and salt and finely
grated Parmesan cheese. Well beat the yolks of
five and the whites of two eggs ; add them to minced
fowl. Mix with half a pint of cream. Mix all to*
64
BREAKFAST DISHES.
gether, and put into a buttered mould. Steam for an
hour, and serve with some good gravy.
Norfolk Dumplings.
Take some bread dough after it has risen, and
throw into boiling water; boil till done. Serve at
once, very hot, or they will get heavy. Eat them
with butter or brown gravy.
Fowl or Fish Quenelles.
Soak a cupful of bread crumbs in cream. Mix half
a cupful of pounded fish or fowl, mix well with the
foregoing, and also an ounce of fresh butter. Mix
a well-beaten egg with this (the white and yolk
beaten separately), add pepper and salt, and convert
the whole into a paste. Eoll the quenelles into the
shape of an egg, and poach them in a stewpan of
white stock for fourteen minutes. The same mixture
is good put into a buttered mould.
Cauliflower in Batter.
Boil a cauliflower till not quite soft. Divide it
into pieces, dip in a well-seasoned batter, and fry in
butter. Batter should be served dry without gravy.
Receipt
on Page
15.
41.
1.
15.
42.
16.
2.
26.
30.
1.
4.
16.
5.
6.
17.
3.
5.
18.
AKFAST DISHES
THREE MONTHS FOR SIX PERSONS.
January 1st, Sunday.
Pheasant rissoles.
Kidneys k la maitre d’hdtel.
Buttered eggs.
Potted shrimps.
Hot breakfast cakes (anchovy).
Quince marmalade.
January 2nd, Monday.
Duck olives.
Shrimp omelette.
Fried potato chips.
Cold boiled ham.
Milk rolls.
Honey.
January 3rd, Tuesday.
Oysters on toast.
Sausages in mashed potatoes.
Deviled pheasants’ legs.
Cold French meat pudding.
Buttered scones.
Strawberry jam.
F
66
BREAKFAST DISHES.
Receipt JANUARY 4TH, WEDNESDAY,
on Page
6. Savoury omelette.
7. Kedgeree.
7. Potted pheasant.
1. Cold ham.
18. Scones.
19. Marmalade (orange).
January 5th, Thursday.
10. Golden eggs.
10. Bombay toast.
9. Roman pie.
5. Breakfast scones.
16. Honey.
January 6th, Friday.
41. Stewed jack (pike).
9. Ham toast.
9. CEufs au tomato.
Cold ox tongue bought in tins.
41. Hot scones.
57. Apple jelly.
January 7th, Saturday.
41. Pork cutlets grilled, with anchovy sauce.
15. Rissoles of chicken.
7. Potted lobster.
40. Oatmeal cakes.
Sardines and watercress.
58. Stewed prunes or baked pears.
BREAKFAST DISHES.
6?
Receipt
January 8th, Sunday.
on Page
35.
Scalloped cod.
29.
Tomatoes and maccaroni,
1.
Buttered eggs.
3.
Breakfast cakes.
7.
Potted tongue.
16.
Quince marmalade.
36.
January 9th, Monday.
Oatmeal porridge.
21.
Broiled partridge.
10.
Winchester cutlets.
8.
Poached eggs and bacon.
1.
Grated ham on toast.
18.
Strawberry jam.
6.
January 10th, Tuesday.
Dried haddocks.
6.
Savoury omelette.
3.
Sausages boiled with chestnuts.
7.
Potted pheasant.
19.
Scones.
17.
Stewed fruit (or bottled gooseberries),
January 11th, Wednesday.
Fried slices of cod.
15.
Boiled eggs.
38.
Curried maccaroni.
4.
Breakfast rolls.
8.
Anchovy toast.
19.
Orange marmalade.
68
BREAKFAST DISHES.
Receipt
January 12th, Thursday.
on Page
24.
Cooked meat fritters.
34.
Calf’s head rolled and stuffed (<
38.
Corn-flour cakes.
12.
Mushrooms (broiled).
48.
Bombay ducks.
16.
Honey.
January 13tii, Friday.
Basher of ham and fried eggs.
54.
Potato souffle.
35.
Hot crab.
36.
Oatmeal porridge.
40.
Sardines on toast.
16.
Quince marmalade.
January 14th, Saturday.
38.
Indian pillau.
37.
Shrimp pie.
38.
Pigs’ trotters.
37.
Muffins or tea-cakes.
57.
Stewed apples (pippins).
January 15th, Sunday.
37. Eggs en caisse.
36. Boiled hominy.
36. Sausages and artichokes (or vegetable
marrow).
35. Bloaters and crumbs.
19. Orange marmalade.
BREAKFAST DISHES.
69
Receipt
on Page
19.
19.
20.
21.
21.
13.
21.
22.
22.
17.
18.
64.
20.
22.
26.
18.
18.
26.
28.
28.
30.
3.
January 16th, Monday.
Snipe on toast.
Oysters curried dry.
Stewed potatoes.
Sausage-cakes of meat {tinned will do).
Stewed rhubarb.
Hot buttered toast.
January 17th, Tuesday.
Spatchcock of partridge or chicken.
Devonshire omelette.
Scalloped oysters.
Fried bacon.
Strawberry jam.
January 18th, Wednesday.
Fowl or fish quenelles.
Brain cakes.
Lobster cutlets.
German dumplings and gravy.
Apricot jam.
Scones.
January 19th, Thursday.
Bacon omelette.
Italian puffs.
Potted calf’s liver.
Boiled cods’ sounds.
Breakfast cakes.
.•
70
BREAKFAST DISHES.
Receipt JANUARY 20TH, FRIDAY,
on Page
31. Beef pasties (hot).
10. Winchester cutlets.
32. Salmi of game.
15. Boiled eggs.
13. Hot buttered toast.
21. Stewed rhubarb.
January 21st, Saturday.
33. Broiled mackerel.
34. Beef olives.
40. Hard-boiled eggs and white sauce.
40. Oatmeal cakes.
Stewed or bottled fruit.
January 22nd, Sunday.
23. Angels on horseback (oysters).
23. Grenadines of veal.
24. Fish puddings.
3. Breakfast cakes.
18. Strawberry jam.
January 23rd, Monday.
24. Oyster fritters.
24. Sweetbreads and mushrooms.
26. Savoury rice pudding.
26. Calf’s liver potted.
18. Scones.
BREAKFAST DISHES.
7i
Receipt
on Page
36.
22.
31.
39.
42.
30.
29.
25.
7.
36.
17.
22.
25.
52.
18.
17.
16.
14.
12.
13, 58.
January 24th, Tuesday.
Oatmeal porridge.
Lobster cutlets.
Crimped skate.
Stuffed tomatoes.
Preserved apricots, bought in tins.
Breakfast cake (anchovy;.
January 25th, Wednesday.
Shrimps and boiled rice.
Stewed kidney.
Potato patties.
Potted pheasant.
Boiled hominy.
January 26 th, Thursday.
Fried bacon.
Scalloped oysters.
Eggs and anchovy sauce.
Potted hare.
Scones.
Baked apples.
January 27th, Friday.
Fried pork sausages.
Partridge pudding.
Curried sardines.
Stewed mushrooms (forced or tinned).
Hot buttered toast or tea-cakes.
72
BREAKFAST DISHES.
Receipt JANUARY 28TH, SATURDAY,
on Page
12. Baked eggs.
11. Maccaroni and kidneys.
12. Fried bacon & 1’ Armstrong.
11. Scotch woodcock.
10. Tea-cakes (hot).
1 9. Orange marmalade.
January 29th, Sunday.
11. Sausage-meat cakes.
10. Bombay toast.
8. Poached eggs.
7. Kedgeree.
18. Scones.
58. Stewed pears.
January 30th, Monday.
6. Dried haddock.
7. Fleed cakes.
13. Fried patties (calf’s brains).
7. Potted lobster.
13. Scotch collops.
January 31st, Tuesday.
17. Fried bacon.
14. Yeal cake.
16. Curried eggs.
18. Apricot jam.
5. Scones (buttered).
BREAKFAST DISHES.
73
Receipt FEBRUARY 1ST, WEDNESDAY,
on Page
22. Devonshire omelette.
22. Lobster cutlets.
20. Stewed potatoes.
36. Oatmeal porridge.
4. Milk rolls.
Stewed gooseberries (bottled fruit).
February 2nd, Thursday.
25. Bussian gallimaufray.
32. Salmi of game.
29. Salmon and maccaroni.
4. Hot milk rolls.
Tinned apricots.
February 3rd, Friday.
34. Beef olives.
33. Bloaters in butter.
34. Boiled calf’s head.
42. Anchovy breakfast cakes.
19. Orange marmalade.
February 4th, Saturday.
23. Grenadines of veal.
20. Stewed potatoes.
24. Cold meat fritters (hot).
36. Boiled hominy.
Boiled bacon (cold).
18. Strawberry jam.
74
BREAKFAST DISHES.
Receipt FfBRUARY 5TH, SUNDAY,
on Page
23. Kromeskies.
24. Sweetbreads.
24. Fish puddings.
25. Potato patties.
21. Stewed rhubarb.
February 6th, Monday.
26. Shrimp omelette.
41. Kidneys & la maitre d’hotel.
27. Liver and bacon in paper cases.
40. Oatmeal cakes.
57. Normandy pippins.
February 7th, Tuesday.
36. Egg kromeskies.
35. Fried herrings.
35. Scalloped lobster.
32. Potato aux boulettes.
Stewed gooseberries (bottled).
February 8th, Wednesday.
13. Fried patties.
14. Scotch woodcock.
12. Fried bacon ii 1’ Armstrong.
1 2. Stewed mushrooms.
13. Hot buttered toast.
16. Quince marmalade.
BREAKFAST DISHES.
75
Receipt FEBRUARY 9TH, THURSDAY,
on Page
3. Sausages ancl chestnuts.
5. Broiled mutton kidneys.
7. Potted pheasant.
7. Fleed cakes.
6. Dried haddock.
Jam.
February 10th, Friday.
12. Baked eggs.
9. Roman pie.
7. Potted liver.
7. Scotch collops.
7. Hot buttered toast.
58. Baked pears.
February 11th, Saturday.
41. Stewed jack.
51. Rice and veal rissoles.
59. Pheasant souffle.
59. Potted eggs with anchovy.
45. Potato bread.
February 12th, Sunday.
17. Fried soles.
39. Cheese trifles.
15. Chicken rissoles au truffles.
48. Bombay ducks.
58. Anchovy paste.
76
BREAKFAST DISHES.
Receipt FEBRUARY 13TH, MONDAY,
on Page
17. Pork sausages.
15. Eggs plain boiled.
57. Suet pudding cut in slices and fried.
Stewed apricots (bottled or tinned).
54. Tomatoes scalloped.
15. Potted shrimps.
' February 14th, Tuesday.
31. Salmon cutlets.
53. Hot deviled meat.
53. Mushrooms in cream.
54. American waffles.
21. Stewed rhubarb and Devonshire cream.
February 15th, Wednesday.
59. Fresh herrings rolled and stuffed.
54. Tomatoes scalloped.
1 1 . Scotch woodcock.
53. Breakfast cakes.
19. Orange marmalade.
February 16th, Thursday.
53. Filleted soles.
59. Grilled kippered salmon.
52. Deviled oysters.
50. Sheeps’ tongues stewed.
18. Scones.
Bottled or tinned apricots.
BREAKFAST DISHES.
77
Receipt FEBRUARY 17th, FRIDAY,
on Page
15. Boiled eggs.
51. Yealand potato rissoles.
52. Potted hare.
54. Deviled biscuits.
52. Ox tails stewed.
13. Hot buttered toast.
February 18th, Saturday. '
49. Fried salsify in batter.
50. Reindeers’ tongues.
51. Cow heel fried.
8. Poached eggs and bacon.
42. Breakfast cakes with anchovy.
18. Strawberry jam.
February 19th, Sunday.
51. Beef fritters.
49. Sheep’s fry.
24. Fish pudding.
36. Oatmeal porridge.
Stewed bottled gooseberries.
February 20th, Monday.
32. Kidney balls.
31. Fried smelts.
30. Shrimps and boiled rice.
30. Fried potatoes.
53. Breakfast cakes.
Jam.
78
BREAKFAST DISHES.
Receipt FEBRUARY 21 ST, TUESDAY,
on Page
26. Shrimp omelette.
24. Sweetbreads.
24. Fish pudding.
52. Grilled kippered salmon.
Stewed fruit (apple).
February 22nd, Wednesday.
30. Salmon en papillote.
30. Broiled cods' sounds.
31. Hot beef pasties.
36. Boiled hominy.
37. Muffins.
58. Stewed pears.
February 23rd, Thursday.
37. Eggs en caisse.
37. Shrimp pie.
38. Corn-flour cakes.
38. Pigs’ trotters.
16. Honey.
February 24th, Friday.
8. Sardines on anchovy toast.
11. Fried pork sausages on toast.
Broiled slices of cod.
40. Oatmeal cakes.
19. Orange marmalade.
Dry toast.
BREAKFAST DISHES.
79
Receipt FEBRUARY 25TH, SATURDAY,
on Page
47. Fillets cle boeuf aux truffles.
15. Boiled eggs.
7. Potted lobster.
4. Milk rolls.
Bottled fruit (apricot).
February 26th, Sunday.
48. Boiled beef palates.
48. Bombay ducks or mummalon fish.
47. Kidney and onion.
17. Fried bacon and eggs.
4. Breakfast rolls.
57. Stewed apple (Normandy pippins).
February 27th, Monday.
46. American oyster loaves.
52. Kippered salmon.
12. Broiled mushrooms.
51. Beef fritters.
53. Breakfast cakes.
21. Stewed rhubarb.
February 28th, Tuesday.
43. Broiled pheasant.
46. Scalloped mussels.
11. Pork sausage-meat cakes.
58. Pat6 de foie gras.
53. Breakfast cakes.
49. Apple fool.
8o
BREAKFAST DISHES.
Receipt FEBRUARY 2 9 Til, WEDNESDAY,
on Page
45. Birds’ nests.
42. Spatchcock.
43. Stewed ducks’ giblets.
36. Oatmeal porridge.
44. American breakfast bread.
18. Strawberry jam.
March 1st, Thursday.
44. Veal rolls.
44. Big’s cheek.
45. Potato bread.
15. Boiled eggs.
1 6. Honey.
March 2nd, Friday.
43. Beef and onion fried in slices.
43. Croquettes of brains.
42. Curried mincemeat.
44. Bice bread.
57. Stewed apples (pippins).
March 3rd, Saturday.
46. Bread and milk.
46. Egg toast.
46. Turbot and oyster loaves.
2. Cold ham (baked).
40. Oatmeal cakes.
19. Marmalade.
8i
BREAKFAST DISHES ’✓
Receipt March 4th, Sunday.
on Page
47. Fried beef kidney.
13. Patties.
37. Egg en caisse.
18. Strawberry jam.
18. Scones.
/
March 5th, Monday.
40. Hard-boiled eggs, sliced, with white sauce.
12. Mushrooms on toast.
60. Curried bullock’s sweetbreads.
36. Oatmeal porridge.
16. Quince marmalade.
March 6th, Tuesday.
50. Red mullet.
11. Chopped ox kidney, eggs, and maccaroni.
17. Grilled chickens’ legs.
49. Apple fool.
27. Cold sheep’s head shape.
March 7th, Wednesday,
11. Stewed kidney.
29. Salmon and maccaroni,
30. Fried potatoes.
49. Apricot fool.
58. Pate de foie gras.
82
BREAKFAST DISHES.
Receipt
on Page
50.
23.
45.
18.
36.
31.
12.
31.
49.
13.
55.
16.
53.
55.
38.
4.
59.
53.
13.
18.
March 8th, Thursday.
Broiled trout.
Split and grilled pork sausages.
Grenadines of veal.
Breakfast rolls.
Strawberry jam.
March 9th, Friday.
Oatmeal porridge.
Hot beef pasties.
Fried bacon k 1’ Armstrong.
Salmon cutlets.
Strawberry fool.
March 10th, Saturday.
Scotch collops.
Broiled lobsters.
Curried eggs.
Breakfast cakes.
Stewed (bottled) gooseberries.
March 11th, Sunday.
Fried skate and shrimp sauce.
Curried pigs’ feet.
Breakfast cakes.
Potted anchovy.
Deviled hot meat.
Hot buttered toast.
Jam.
BREAKFAST DISHES.
83
Receipt MARCH 12TH, MONDAY,
on Page
55. Mackerel, stewed.
3. Fowl pudding.
24. Oyster fritters.
44. Little hot loaves (American bread).
19. Marmalade.
March 13th, Tuesday.
55. Lobster scallops.
12. Broiled mushrooms.
12. Fried bacon a 1’ Armstrong.
14. Veal cake.
21. Stewed rhubarb.
March 14th, Wednesday.
40. Hard-boiled eggs, white sauce, and parsley.
60. Tomatoes baked.
9. Ham toast.
60. Periwinkle patties.
18. Scones.
1 6. Honey.
March 15th, Thursday.
12. Baked eggs.
14. Curried sardines.
48. Fried trout.
45. Breakfast rolls.
57. Stewed apples (pippins).
84
BREAKFAST DISHES.
Receipt MARCH 16TH, FRIDAY,
on Page
34. Stewed eels.
45. Potato cakes.
58. Pat6 de foie gras.
16. Beefsteak pudding.
41. Breakfast scones.
March 17th, Saturday.
26. Crab omelette.
16. Curried eggs.
29. Stewed kidney.
58. Anchovy paste.
36. Hominy boiled.
March 18th, Sunday.
18. Scones.
1. Buttered eggs.
35. Scallops of cod and oysters.
30. Shrimps and boiled rice.
64. Cauliflower in batter.
March 19th, Monday.
60. Hot cross buns.
11. Scotch woodcock.
31. Salmon cutlets.
1 2. Broiled mushrooms.
13. ' Oyster patties.
BREAKFAST DISHES.
85
Receipt
March 20th, Tuesday.
on Page
27.
Liver and bacon in paper cases.
26.
Savoury rice pudding.
25.
Hard-boiled eggs and anchovy sauce.
20.
Stewed potatoes.
49.
Apple fool.
March 21st, Wednesday.
1.
Boiled rasher of ham.
14.
Curried tinned lobster.
15.
Plain boiled eggs.
28.
Italian puffs.
53.
Breakfast cakes.
16.
Quince marmalade.
March 22nd, Thursday.
54.
Omelette souffle.
64.
Norfolk dumplings.
62.
Cold mutton sliced and fried with bacon,
63.
Stewed maccaroni.
27.
Sheep’s head shape.
18.
Jam.
March 23rd, Friday.
31.
Pork and apple pasty.
63.
Baked stuffed haddock.
7.
Kedgeree.
63.
Shortbread.
Stewed apricots (tinned).
86
BREAKFAST DISHES.
Receipt MARCH 24TH, SATURDAY,
on Page
15. Fried rissoles.
1 3. Chicken patties.
38. Corn-flour cake.
62. Aspic jelly (very savoury).
49. Strawberry fool.
61. Brawn (cold).
March 2oth, Sunday.
63. Pressed calf’s head and eggs.
63. Baked mackerel.
16. Boiled meat pudding (beefsteak).
10. Golden eggs.
40. Oatmeal cakes.
March 26th, Monday.
27. Curry balls.
20. Brain patties.
35. Bloaters and crumbs.
18. Scones.
49. Apple fool.
March 27th, Tuesday.
8. Sardines on anchovy toast.
39. Stuffed tomatoes.
15. Lobster rissoles and fried parsley.
53. Breakfast cakes.
58. Pate de foie gras
Bottled gooseberries.
breakfast dishes.
87
Receipt MARCH 28TH, WEDNESDAY,
on Page ,
8. Poached eggs on buttered toast.
35. Fried herrings and onions.
61. Rice and meat balls (pork).
15. Potted shrimps.
58. Tea-cakes.
March 29th, Thursday.
56. Cold duck stewed with peas.
48. Lamb’s fry.
36. Oatmeal porridge.
61. Graham cakes.
56. Yeal rissoles.
7. Potted pheasant.
March 30th, Friday.
57. Lamb chops. _
36. Egg kromeskies.
49. Grilled kidneys and lemon juice.
41. Scones.
49. Strawberry jam fool.
17. Fried bacon.
59. Fresh herrings stuffed.
March 31st,. Saturday.
56. Yeal and potato rissoles.
23. Angels on horseback (oysters).
56. Madras anchovy toast.
51. Cows’ heel fried.
4. Breakfast cakes.
49. Apple fool.
33. Bloaters in batter.
INDEX.
jl.'American Breakfast Bread, 41
,, Oyster Loaves, 46
,, Waffles, 54
il.'Anchovy Paste, 58
,, Toast, 8
,, Toast, Madras, 56
iL'1 Angels on Horseback, 23
iAApricot Fool, 49
,, Jam, 18
A^pple Fool, 49
,, Jelly, 57
.^Artichokes and Sausages, 36
AYspic Jelly, 62
[Bacon, Fried, 17
,, ,, a 1’ Armstrong, 12
,, and Liver, in Paper
Cases, 27
,, Omelette, 26
[Baked Haddock, 63
„ Ham, 2
„ Mackerel, 63
,, Pears, 58
,, Tomatoes, 60
[3alls, Curry, 27
,, Kidney, 32
,, Rice and Meat, 61
1 3eef Fritters, 51
„ Kidneys and Onions Fried,
47
„ Olives, 34
Beef and Onions Fried in Slices,
43
„ Palates Broiled, 48
,, Pasties (hot), 31
Birds’ Nests, 45
Biscuits Deviled, 54
Bloaters in Batter, 33
,, and Crumbs, 35
Boiled Ham, 1
,, Rice and Shrimps, 30
Bombay Ducks, 48
,, Toast, 10
Brain Cakes, 20
Brains, Croquettes of, 43
Brawn, 61
Bread, American Breakfast, 44
,, and Milk, 46
• ,, Potato, 45
,, Rice, 44
Breakfast Bread, American, 44
,, Cakes, 3, 53
,, Cake (Anchovy), 42
, , Dishes for 3 Months,
65
,, Rolls, 4, 45
,, Water Cakes, 45
Broiled Beef Palates, 48
,, Chicken, 21
„ Lobster 55
,, Mackerel (whole), 33
,, Mushrooms (forced), 12
90
INDEX.
Broiled Mutton Kidneys, 5
„ Partridge, 21
,, Pheasant, 21, 43
,, Trout 50
Butter, Maitre d’Hotel, 42
Buttered Eggs, 1
,, Scones, 5
,, Toast, (hot)', 13
Cake, Breakfast (anchovy), 42
,, Veal, 14
Cakes, Brain, 20
,, Breakfast, 3, 53
,, Corn-flour, 38
„ Pleed, 7
,, Graham, 61
,, Oatmeal, 40
, , Sausage Meat, 1 1
,, Sausage, of Tinned
Meat, 21
,, Tea, 10, 58
Calf’s Liver, Potted, 28
Cauliflower in Batter, 64
Cheese Trifles, 39
Chestnuts and Sausages, 3
Chicken Broiled, 21
,, Rissoles, 15
,, Souffle, 59
Chickens’ Legs, Deviled, 17
Chops, Lamb, 57
Cockles, Scalloped, 46
Cod, Fried, 17
, , Scalloped, 35
Cold Duck Stewed with Peas, 56
,, Meat Flitters, 24
,, ,, Pudding, French, 3
, , Mutton Fried with Bacon,
64
,, Oyster Fritters, 24
,, Sheep’s Head Shape, 27
Collops, Scotch, 13
Corn-flour Cakes, 38
Cow’s Heel Fried, 51
Crab, Hot, 35
,, Omelette, 26
Crimped Skate, 31
Croquettes of Brains, 43
Curried Crab, 14
j > Eggs, 16
,, Lobster, 14
,, Macaroni, 38
,, Mincemeat, 42
,, Sardines, 14
Curry, to Boil Rice for a, 14
,, Balls, 27
Cutlets, Lobster, 22
,, Pork, and Anchovy
Sauce, 41
,, Salmon, 22, 31
Deviled Biscuits, 54
,, Chickens’ Legs, 17
,, Hot Meat, 53
,, Oysters, 52
,, Pheasants’ Legs, 17
Devonshire Omelette, 22
Dried Pladdock, 6
Duck, Bombay, 48
,, Cold, Stewed with Peas,
56
,, Giblets, Stewed, 43
,, Olives, 2
Dumplings, German , and Gravy,
26
,, Norfolk, 64
Eels, Stewed, 34
Egg Kromeskies, 36
,, Toast, 46
Eggs, to Boil, 15
,, and Anchovy Sauce, 25
,, Buttered, 1
,, en Caisse, 37
„ Curried, 16
,, Golden, 10
, , Hard-boiled, and White
Sauce, 40
, , Poached, 8
,, Potted, and Anchovy, 59
INDEX.
91
Filleted Soles, 53
Fillets de Boeuf and Truffles, 47
Fish Pudding, 24
, , Quenelles, 64
Fleed Cakes, 7
Fool, Apple, 49
,, Apricot, 49
,, Strawberry, 49
Fowl Pudding, 3
,, Quenelles, 64
French Cold Meat Pudding, 3
,, Savoury Omelette, with
Mushrooms, 6
Fresh Herrings, Stuffed, 59
Fried Bacon, 17
,, ,, a 1’ Armstrong, 12
,, Beef Kidney & Onion, 47
,, Cow’s Heel, 51
,, Ham, 17
,, Herrings, 35
,, Patties, Brain, Chicken,
or Oyster, 13
„ Potatoes, 30
,, Sausages, 17
„ Skate, 55
,, Slices of Cod, 17
,, Smelts, 31
,, Soles, 17
,, Trout, 48
Fritters, Beef, 51
Gallimaufry, Russian, 25
German Dumplings & Gravy, 25
Golden Eggs, 10
Graham Cakes, 61
Grenadines of Yeal, 23
Grilled Kidneys and Lemon
Juice, 49
, , Kippered Salmon ,52,59
Haddock, Baked, 63
, , Dried, 6
Ham, Baked, 2
,, Boiled, 1
Ham, Fried, 17
,, Toast, 9
Hard-boiled Eggs and White
Sauce, 40
Hare, Potted, 52
Herrings, Fried, 35
Hominy and Oatmeal Porridge,
36
Honey, 16
Hot Buttered Toast, 13
,, Crab, 35
,, Cross Buns, 60
,, Meat, Deviled, 53
Indian Pillaw, 38
Italian Puffs, 28
Jam, Apricot, 18
,, Strawberry, 18
Jack, Stewed, 41
Jelly, Apple, 57
,, Aspic, 62
Kedgeree, 7
Kidney Balls, 32
,, Stewed, 29
Kidneys, Broiled Mutton, 5
,, Grilled, and Lemon
Juice, 49
, , and Macaroni, 1 1
,, Maitre d' Hotel, 41
Kippered Salmon, Grilled, 52,
59
Kromeskies, 23
,, Egg, 36
Lamb Chops, 57
Lamb’s Fry, 48
Liver and Bacon in Paper
Cases, 27
,, Potted, 7
Loaves, American Oyster, 46
,, Turbot, 46
Lobster, Broiled, 55
,, Curried, 14
92
INDEX.
Lobster Cutlets, 22
„ Rissoles, 15
„ Scalloped, 35, 55
Macaroni, Curried, 38
,, and Kidneys, 11
,, and Salmon, 29
,, and Tomatoes, 29
Mackerel, Stewed, 55, 63
, , Baked, 63
,, Broiled, whole, 33
Madras Anchovy Toast, 56
Maitre d’ Hotel Butter, 42
,, Kidneys, 41
Marmalade, Orange, 19
,, Quince, 16
Meat Flitters, Cold, 24
Milk and Bread, 46
Mincemeat, Curried, 42
Muffins, 37
Mullet, Red, Baked, 50
Mummalon Fish, 48
Mushrooms in Cream, 53
,, Broiled (forced), 12
,, Stewed (bottled), 12
Mussels, Scalloped, 46
Norfolk Dumplings, 64
Normandy Pippins, 57
Oatmeal Cakes, 40
, , Porridge and Hominy,
36
CEufs and Tomato, 9
,, sur le Plat, 12
Olives, Beef, 34
„ Duck, 2
Omelette, Bacon, 26
,, Crab, 26
„ Devonshire, 22
, , French Savoury, with
Mushroom, 6
,, Shrimp, 26
Orange Marmalade, 19
Oysters, Curried, Dry, 19
,, Deviled, 52
„ Fritters, Cold, 24
,, on Horseback, 23
,, Scalloped, 22
, , on Toast, 5
Ox Tails, 52
Partridge, Broiled, 21
,, Pudding, 16
Paste, Anchovy, 58
Pasties, Beef, 31
,, Pork and Apple, 31
Pate de Foie Gras, 58
Patties, Brains, Chickens or
Oyster, Fried, 13
,, Periwinkle, 60
,, Potato, 25
Pears, Baked, 58
Periwinkle Patties, 60
Pheasant, Broiled, 21, 43
,, Potted, 7
,, Pudding, 3
,, Rissoles, 15
,, Souffle, 59
Pheasants’ Legs, Deviled, 17
Pie, Roman, 9
,, Shrimp, 37
Pillaw, Indian, 38
Pig’s Cheek, 44
, , Trotters, 38
Pippins, Normandy, 57
Poached Eggs, 8
Pork and Apple Pasties (hot),
31
,, Cutlets and Anchovy
Sauce, 41
Porridge, Oatmeal, and Hominy,
36
Potato aux Boulettes, 32
,, Bread, 45
„ Patties, 25
,, Souffle, 54
,, and Veal Rissoles, 51, 56
Potatoes, Fried, 30
INDEX.
93
Potatoes Mashed, -with Sau-
* sages, IS
,, Stewed, 20
.Potted Calf’s Liver, 28
,, Eggs and Anchovy, 59
„ 'Hare, 22
,, Liver, 7
,, Lobster, 7
, , Pheasant, 7
, , Shrimps, 1 5
i Pudding, Fish, 24
„ Fowl, 3
,, French Cold Meat, 3
,, Partridge, 16
,, Pheasant, 3
,, Savoury Pice, 26
„ Suet, 57
,, Turkey, 3
Puffs, Italian, 28
1 Quenelles, Eish, 64
,, Fowl, 64
i Quince, Marmalade, 16
] Red Mullet, Baked, 50
j Reindeer’s Tongues, 50
IRice, to Boil for a Curry, 14
,, Boiled, and Shrimps, 30
, , Bread, 44
, , and Meat Balls, 6 1
,, Pudding, Savoury, 26
IRissoles, Chicken, 15
„ Lobster, 15
,, Pheasant, 15
,, Veal and Potato, 51, 56
1 Rolls, Breakfast, 4, 45
,, Veal, 44
Roman Pie, 9
'Russian Gallimaufry, 25
>Salmi of Game, 32
^Salmon Cutlets, 22, 31
,, Kippered, Grilled, 52
,, and Macaroni, 29
„ en Papillote, 30
Salsify, 49
Sardines, Curried, 14
,, on Toast, 40
Savoury French Omelette, with
Mushroom, 6
,, Rice Pudding, 26
Sauce, Eggs and Anchovy, 25
Sausage Meat Cakes, 11
,, Cakes of Tinned Meat,
21
Sausages and Artichokes, 36
,, and Chestnuts, 3
„ Fried, 17
,, in Mashed Potatoes, 6,
18
,, and Vegetable Mar-
row, 36
Scallops, Lobster, 55
Scalloped Cockles, 46
„ Cod, 35
,, Lobster, 35
,, Mussels, 46.
„ Oysters, 22
,, Tomatoes, 54
Scones, 18
,, Buttered, 5
,, Hot, 41
Scotch Collops, 13
,, Woodcock, 11
Sheep’s Head Shape, Cold, 27
,, Tongues, Stewed, 50
Shortbread, 63
Shrimp Omelette, 26
„ Pie, 37
Shrimps and Boiled Rice, 30
,, Curried, Dry, 19
, , Potted, 1 5
Skate, Crimped, 31
,, Fried, 55
Slices of Cod Fried, 17
Smelts, Fried, 31
Snipe on Toast, 19
Soles, Filleted, 53
„ Fried, 17
Souffle, Potato, 54
94
INDEX.
Souffle, CMckeu, 59
,, Pheasant, 59
Sounds, Broiled Cods, 30
Spatchcock, 42
Stewed Duck’s Giblets, 43
,, Eels, 34
,, Jack, 41
,, Kidney, 29
,, Macaroni, 63
,, Mackerel, 55
„ Mushrooms (bottled), 12
,, Potatoes, 20
,, Sheep’s Tongue, 50
Strawberry Fool, 49
,, Jam, 18
Stuffed Fresh Herrings, 59
,, Tomatoes, 39
Suet Pudding, 57
Sweetbread, 24
,, Curried, 60
Tea-Cakes, 10, 37, 58
Toast, Hot, Buttered, 13
,, Madras Anchovy, 56
Toasted Kippered Salmon, 59
Tomatoes, Baked, 60
,, and Macaroni, 29
, , Scalloped 54
,, Stuffed, 39
Tongues, Reindeer’s, 50
Trifles, Cheese, 39
Trotters, Pig’s, 38
Trout, Broiled. 50
,, Fried, 48
Turbot Loaves, 46
Turkey Pudding, 3
Veal Cake, 14
Veal Grenadine, 23
Veal and Potato Rissoles, 51, 56
Veal Rolls, 44
Vegetable Marrow and Sau-
sages, 36.
Waffles. American, 54
Water Cakes (Breakfast), 45
Winchester Cutlets, 10
Woodcock, Scotch, 11
PRINTED BY J. S. VIRTUE AND CO., LIMITED, CITY ROAD, LOUDON.
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